Creamy Baked Mac & Cheese

Hodgson Mill

1 box (16 oz.) whole wheat elbows

¼ cup (4 Tbsp.) butter

¼ cup (4 Tbsp.) olive oil

½ cup all purpose white flour

4 cups milk

2 cups (6 oz.) sharp cheddar cheese, shredded

2/3 cup (2 oz.) Parmesan cheese, shredded

¾ tsp. garlic powder

¾ tsp. ground mustard

8 oz. Greek yogurt

2/3 cup breadcrumbs (toasted, if desired)

½ tsp. paprika

Prepare pasta according to package directions; drain and keep covered. Preheat oven to 350F and grease a 9x9-inch pan. In a large saucepan over medium heat, melt together butter and oil. When melted, whisk in flour. Cook about 5 minutes, stirring often, until bubbling, thick, and very lightly browned. Slowly stir in half the milk and bring to a light boil until thickened, stirring often. Add rest of milk and bring back to a light boil until thickened, like gravy. Add in cheddar, Parmesan, garlic and mustard, stirring until cheese is melted. 

I used a cheddar that was infused with pepper for a little extra kick.

Turn off heat and stir in yogurt. Stir together cooked elbows with cheese sauce and transfer to prepared pan. 

I only used 12 oz. of the elbows instead of 16 oz. But I kept the amount of sauce the same. I think it was a good decision.

Top with bread crumbs and sprinkle with paprika; bake 25-30 minutes until lightly browned and bubbling. 

BOOM

Serve warm.

It's goopy-good in the best sort of way.

My Rating: 5/5 "This is just amazing. The cheese sauce has the PERFECT consistency and tastes so much better than the box/packet stuff. The seasonings add just the right amount of interest. It makes a lot, but it also keeps well (especially for mac 'n' cheese!). This is a win all around."