Ingredients
Method
- Preheat your oven to 375°F and lightly spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about one minute to create a roux.
- Gradually pour in the low-fat milk while whisking constantly to prevent lumps from forming. Continue cooking and whisking until the mixture thickens slightly, about 3-4 minutes.
- Reduce the heat to low and add the garlic powder, onion powder, Dijon mustard, salt, and pepper. Stir everything together thoroughly.
- Remove the saucepan from heat and add the shredded cheddar and mozzarella cheeses. Stir until completely melted and smooth.
- Fold in the Greek yogurt until fully incorporated.
- Add the cooked macaroni to the cheese sauce and stir gently until every piece is coated.
- Transfer the mixture to your prepared baking dish, spreading it evenly. Sprinkle the whole wheat panko breadcrumbs over the top and lightly spray with olive oil.
- Bake for 20-25 minutes until the top turns golden brown and the edges bubble. Let it rest for 5 minutes before serving.
Notes
Cook pasta one minute less than package directions. Shred your own cheese for better melting. Temper Greek yogurt before adding to the sauce to prevent curdling.