This macaroni and cheese is extra creamy and gooey, with pecorino and blue cheeses adding a bite. It’s also made with healthier whole-wheat pasta and about half the fat of most mac ‘n’ cheese dishes.
|1 pound whole-wheat elbow macaroni, cooked al dente||2 teaspoons sea salt|
|2 tablespoons unsalted butter||2 teaspoons fresh ground pepper|
|2 tablespoons all-purpose flour||1 1/2 cups grated sharp cheddar cheese|
|1/3 cup organic low-fat (1%) milk||6 ounces Pecorino cheese, grated|
|1 teaspoon dry mustard||3 ounces blue cheese or Gorgonzola, crumbled (optional)|
|1 tablespoon Dijon mustard||2 cups organic whole-milk plain yogurt|
|1 teaspoon smoked paprika|
Preheat oven to 350°F. Prepare macaroni according to package instructions. In a medium sauce pan, melt butter over medium-low heat. Whisk in flour and stir until the mixture thickens and adheres to the pan. Add milk, dry mustard, Dijon, paprika, salt, and pepper. Continue to stir until the sauce has thickened. Remove from heat. Add cheeses and yogurt.
Mix yogurt mixture with pasta and pour into a 9x13” baking dish. Bake for 35 minutes or until golden brown on top. Makes 10 servings.