- 1 C unseasoned breadcrumbs
- 5 Tbsp unsalted butter
- 1/4 C all-purpose flour
- 1 3/4 cups hot milk
- 1/4 tsp ground nutmeg
- 1/4 tsp freshly ground pepper
- 2 C grated Cheddar
- 1 C grated Gruyère
- 1 C Plain 0% Chobani Greek Yogurt
- 1/2 lb elbow macaroni
Preheat oven to 375°F. Butter a shallow 1 1/2-quart ovenproof dish.
Melt 3 tablespoons butter and combine well with breadcrumbs in small bowl. Set aside. Melt 2 remaining tablespoons butter in saucepan over medium heat
When butter bubbles, add flour and cook, whisking constantly for 1 to 2 minutes.
Slowly pour hot milk into flour-butter mixture, whisking constantly. Continue cooking and stirring until mixture bubbles and becomes thick enough to coat back of a spoon.
Remove pan from heat. Stir in salt, nutmeg, black pepper, Cheddar, and Gruyère. Set cheese sauce aside. When it has cooled for 5 minutes, gently whisk in the Chobani.
Bring a large saucepan of water to a boil. Add macaroni; cook 2 to 3 minutes fewer than indicated on package directions. Pasta will continue to cook in oven. Drain macaroni in colander, and stir into cheese sauce.
Pour the mixture into the prepared dish. Sprinkle breadcrumbs over the top. Bake until brown on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Calories 448, Fat 22g, Saturated Fat 14g, Trans Fat 0g, Cholesterol 57mg, Sodium 367mg, Carbohydrate 38g, Fiber 2g, Sugar 5g, Protein 23g;