Ingredients
¼ cup all purpose flour
¼ cup unsalted butter
2 cups elbow macaroni, cooked and cooled
13 oz milk
1 oz cream cheese
¼ cup thick yogurt, preferably Dannon Oikos plain Greek nonfat yogurt
6 oz white cheddar cheese, shredded
¼ tsp garlic salt
¼ tsp white pepper
parsley, chopped
Preparation
Melt the butter and add in the flour while cooking in a pan over low heat.
Continue to whisk the mixture until it turns tan and has a sand-like texture.
Pour in the milk to a boil. Reduce the heat and whisk the roux into the hot milk until fully combined.
Mix in the cream cheese and the yogurt.
Once this mixture starts to thicken, remove it from the heat and whisk in the shredded cheese, garlic salt, and white pepper.
Add the macaroni to the sauce and mix to combine. Adjust seasoning as necessary.
Garnish with parsley and serve.
