Ingredients:

  • 16 oz elbow macaroni
  • 1 tsp fine sea salt
  • 12 oz evaporated skim milk
  • 1 cup low-fat Greek yogurt, plain
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 8 oz extra-sharp cheddar cheese, hand-grated
  • 4 oz Gruyère cheese, hand-grated
  • 1/2 cup panko breadcrumbs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Boil the elbow macaroni in heavily salted water. Drain the pasta 2 minutes before the package directions for full tenderness to ensure an al dente texture. Do not rinse the pasta.
  2. In a medium heavy-bottomed saucepan over medium-low heat, whisk together the evaporated skim milk and garlic powder until simmering.
  3. Slowly whisk the low-fat Greek yogurt and Dijon mustard into the milk mixture until smooth.
  4. Gradually add 3/4 of the grated cheddar and Gruyère cheeses, whisking constantly in a figure-eight motion until the sauce is glossy and thick enough to coat the back of a spoon.
  5. Combine the under-cooked pasta with the cheese sauce in the large stockpot, stirring until every noodle is evenly coated.
  6. Transfer the mixture to a 9x13 inch baking dish. Top with the remaining cheese and a mixture of panko breadcrumbs, olive oil, and minced parsley.
  7. Bake at 375°F (190°C) for 15-20 minutes or until the cheese is bubbling and the crust is golden brown.