• 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

  1. Cook the pasta according to package directions. Drain and set aside.
  2. Preheat the oven to 400 degrees (°F).
  3. In a medium saucepan, heat the olive oil over medium heat until it shimmers.
  4. 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.
  5. Slowly pour in the milk, stirring constantly with the whisk.
  6. When the sauce is completely smooth, add in the salt, pepper, and Monterrey Jack cheese.
  7. Stir until the cheese is melted and the mixture is very smooth.
  8. Remove from heat and let the cheese cool slightly before adding in the Yogotherm Greek yogurt and whisking together until very smooth.
  9. 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.
  10. Pour mixture into a greased baking dish.
  11. Top with remaining shredded cheddar.
  12. Bake in preheated oven until the cheese on top is completely melted (about 10 minutes).
  13. Serve and enjoy!