Ingredients
- ½ lb. of dry elbow macaroni (brown rice or whole wheat works great)
- 1 tbsp. of olive oil
- 1 tbsp. of all-purpose flour
- ½ c. of milk – reduced fat, 2%
- 1 tsp. of salt
- ¼ tsp. of pepper
- ¾ c. of shredded Monterrey Jack cheese
- 1 c. of plain Greek yogurt
- 1 c. of shredded cheddar cheese
- Cook the pasta according to package directions. Drain and set aside.
- Preheat the oven to 400 degrees (°F).
- In a medium saucepan, heat the olive oil over medium heat until it shimmers.
- Add in the flour and stir briskly with a whisk to form a roux. Let the roux cook for about 1 minute while constantly stirring.
- Slowly pour in the milk, stirring constantly with the whisk.
- When the sauce is completely smooth, add in the salt, pepper, and Monterrey Jack cheese.
- Stir until the cheese is melted and the mixture is very smooth.
- Remove from heat and let the cheese cool slightly before adding in the Yogotherm Greek yogurt and whisking together until very smooth.
- With the pan still off the heat, add the cooked pasta and half of the cheddar cheese to the sauce. Stir with a spatula until all the pasta is coated in sauce and shredded cheese.
- Pour mixture into a greased baking dish.
- Top with remaining shredded cheddar.
- Bake in preheated oven until the cheese on top is completely melted (about 10 minutes).
- Serve and enjoy!
