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Greek Yogurt Macaroni and Cheese Recipe

   
 

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     Greek Yogurt Macaroni and Cheese

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   40 min

Ingredients
1/2 lb dry elbow macaroni
1 tablespoon olive oil
1 tablespoon flour
1/2 cup milk, reduced fat
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded monterey jack
1 cup plain greek yogurt
1 cup shredded fat free cheddar
 
2 tablespoons panko breadcrumbs

Instructions
Cook the pasta according to package directions. Drain and set aside. Preheat oven to 400 degrees. 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 greek yogurt and whisking together until very smooth. With the pan still off the heat, add the cooked pasta and ½ c. 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 and panko breadcrumbs. Bake in preheated oven just until the cheese on top is completely melted, about 10 minutes. Serve and enjoy!
Serving Suggestions
1 serving= 320 calories


Originally Submitted
2/4/2015





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