Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 tbsp (15g) salt
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 3 cups (710ml) skim milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1g) ground nutmeg
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 2 cups (225g) part-skim mozzarella cheese, freshly grated
  • 1/2 cup (30g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (15g) melted butter

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 2 minutes less than the package instructions (usually 5-7 minutes) until firm. Drain and set aside.
  2. In a saucepan over medium heat, melt 3 tbsp of butter. Whisk in the flour and cook for 1-2 minutes until nutty in aroma.
  3. Gradually pour in the skim milk, whisking constantly to eliminate lumps. Simmer for 5 minutes until thickened.
  4. Remove the sauce from heat and stir in the Greek yogurt, garlic powder, smoked paprika, and ground nutmeg until glossy.
  5. Stir in the grated sharp cheddar and part-skim mozzarella until the cheese is completely melted and smooth.
  6. Fold the under-boiled macaroni into the cheese sauce until evenly coated, then transfer the mixture to a 9x13 inch baking dish.
  7. Combine Panko breadcrumbs, grated Parmesan, and 1 tbsp of melted butter. Sprinkle the mixture evenly over the top of the pasta.
  8. Bake for 30 minutes at the temperature specified for the dish until the top is golden brown and the center is bubbling.