Baked Mac ‘n’ Cheese
Page last modified on: December 2, 2011
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.
Ingredients
| 1pound whole-wheat elbow macaroni, cooked al dente | 2teaspoons sea salt |
| 2tablespoons unsalted butter | 2teaspoons fresh ground pepper |
| 2tablespoons all-purpose flour | 1 1/2cups grated sharp cheddar cheese |
| 1/3cup organic low-fat (1%) milk | 6ounces Pecorino cheese, grated |
| 1teaspoon dry mustard | 3ounces blue cheese or Gorgonzola, crumbled (optional) |
| 1tablespoon Dijon mustard | 2cups organic whole-milk plain yogurt |
| 1teaspoon smoked paprika |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
