Description
Want to make your family’s eyes light up around the dining table? Serve this baked mac and cheese tonight! Homemade from scratch, ultra creamy and oh so yum!
Ingredients
- 3 cups Dry Macaroni Pasta
- ¼ cups Butter
- ¼ cups All-purpose Flour
- 1-½ cup Milk
- 1-¾ cup Chicken Broth
- ½ teaspoons Mustard Powder
- ½ teaspoons Salt
- 1 teaspoon Garlic Powder
- ¼ teaspoons Ground Paprika
- Black Pepper To Taste
- 1 pinch Ground Nutmeg
- 1 cup Shredded Mozzarella Cheese
- 1 cup Shredded Cheddar Cheese
- ½ cups Greek Yogurt
- 5 Tablespoons Bread Crumbs
Preparation
Cook macaroni according to package directions. Drain and rinse under cold water to stop the cooking process (they will get mushy otherwise). Pour into a lightly greased 9×13 pan and set aside. Preheat oven to 350ºF.
Melt the butter in a wide skillet. Whisk in flour and cook, whisking constantly, until flour is no longer foamy, about 1 minute.
Carefully whisk in milk and chicken broth (the pan is hot so watch out for splatters). Cook over medium heat, whisking constantly, until thickened, about 5–6 minutes. Take off heat.
Stir in mustard, salt and spices. Add mozzarella and cheddar cheese. Stir well. Fold in Greek yogurt. Combine with macaroni in the pan and evenly sprinkle breadcrumbs over the macaroni.
Bake at 350ºF for 15 minutes or until sauce bubbles up on the sides. Brown the top under the broiler for 1 minute if you like.
