Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2.5 cups 2% milk
  • 0.5 cup plain non-fat Greek yogurt
  • 8 oz extra sharp white cheddar, freshly grated
  • 4 oz Monterey Jack, freshly grated
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 cup panko breadcrumbs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of water to a boil with 1 tablespoon of sea salt. Add elbow macaroni and cook for 2 minutes less than the package directions for al dente.
  2. Drain and set aside.
  3. In a large saucepan over medium heat, melt the 3 tbsp butter. Whisk in the 3 tbsp flour and cook for 1 minute until it smells slightly nutty and pale gold.
  4. Slowly whisk in the 2.5 cups 2% milk. Continue whisking until the sauce thickens and can coat the back of a spoon.
  5. Remove the pan from heat. Stir in the 0.5 cup Greek yogurt, 1 tsp Dijon, garlic powder, and smoked paprika. Whisk in the Greek yogurt until smooth.
  6. Add the grated 8 oz sharp white cheddar and 4 oz Monterey Jack cheese in batches, stirring until the sauce is completely melted and velvety.
  7. Fold the under cooked macaroni into the cheese sauce until every noodle is evenly coated. Transfer the mixture to the prepared baking dish.
  8. In a small bowl, toss the 1 cup panko breadcrumbs with 1 tbsp olive oil and chopped parsley. Sprinkle evenly over the macaroni.
  9. Preheat oven to 180°C. Bake for 30 minutes until the sauce is bubbling and the topping has reached a mahogany-colored, shattering crispness.