Name: Macaroni and Cheese
Ingredients: 1 Cup Chobani® Whole Milk Plain Greek Yogurt; 6 Tablespoon unsalted butter; ½ Cup breadcrumbs; 1 8 elbow macaroni; ¼ Cup all-purpose flour; ¾ Cup whole milk; ¼ Teaspoon ground nutmeg; ¼ Teaspoon freshly ground black pepper; 2 Cup grated Cheddar cheese; 1 Cup grated Gruyére cheese

All the creaminess and cheesiness that makes mac and cheese a hug in a bowl, made with thick, protein-rich Chobani® Plain Greek Yogurt. Make this as a side or serve as a main.

 Chobani® Whole Milk Plain Greek Yogurt

 unsalted butter

breadcrumbs 

elbow macaroni

 all-purpose flour

whole milk 

ground nutmeg

freshly ground black pepper

 grated Cheddar cheese

grated Gruyére cheese

Preheat oven to 375°F. Grease 1 ½-quart baking dish with 1 tablespoon butter and set aside.

Melt 3 tablespoons butter. In a mixing bowl, stir together melted butter with breadcrumbs. Set aside.

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente.

While pasta is cooking, melt remaining 2 tablespoons butter over medium heat in a medium saucepot. Whisk in flour and stir constantly for 2 minutes. Slowly add milk, whisking continuously to avoid lumps. Continue to cook until mixture is thick, 2-3 minutes. Turn off heat and stir in nutmeg and pepper. Add cheese and stir to melt.

Drain cooked pasta and stir into cheese sauce. Fold in yogurt until evenly combined. Transfer to prepared baking dish and top evenly with breadcrumbs. Bake for 15-20 minutes, or until golden brown.