- 8 ounces elbow macaroni
- 1 tablespoon butter, unsalted
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk, 2%
- 1 1/2 cups cheese, shredded Sharp Cheddar - divided
- 1/2 cup yogurt, plain Greek
- 1/4 cup cheese, freshly grated Parmesan
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Cook pasta according to package directions. Drain and set aside.
Meanwhile, make the cheese sauce. Melt the butter in a medium-sized pot over low heat. Stir in the flour, salt and pepper, and cook for one minute. Slowly add the milk, whisking to create a smooth sauce. Cook over medium heat until sauce begins to thicken. Turn heat to low. Slowly add 1 cup of the shredded sharp Cheddar cheese, a little at a time, stirring until it is completely melted and incorporated. Stir in the pasta until it is coated with the cheese sauce, then stir in the Greek yogurt until completely incorporated.
Transfer pasta to an 8-inch baking dish coated with cooking spray. Sprinkle remaining cheddar and Parmesan on top. Broil 3 minutes or until cheese melts and begins to brown. Serve immediately.