Ingredients
-
2 375gr box of elbow macaroni
Sauce
- 2 Tbsp butter
- 1 1/2 cups milk
- 1/2 cup plain greek yogurt
- 1/4 cups flour
- 1 1/2 cups shredded cheddar cheese
- salt/black pepper
- 2 tsp onion powder
**Whisk constantly on medium/high heat until hot & thickened, being sure not to scald the milk.
Topping
- 1 1/2 cups shredded cheddar cheese
- 1 tomato sliced thinly (optional)
Directions
- Preheat oven to 350 degrees.
- Prepare pasta as directed on box, once cooked, drain water and place in a 9×13 or slightly larger, oven safe dish.
- In a medium size saucepan, constantly whisk sauce ingredients until thickened (about 5 mins).
- Once thickened, pour over prepared pasta, stir to make sure it is all covered.
- Top with cheese and tomato slices.
- Bake for 30 mins, switching to a broil for the last 5 mins until cheese is bubbling and golden brown.