Ingredients:

  • 8 oz elbow macaroni
  • 1 tsp salt
  • 6 oz evaporated milk
  • 1.5 cups sharp white cheddar, freshly grated
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 tsp dry mustard powder
  • 1/4 tsp garlic powder
  • 1/8 tsp fresh cracked black pepper

Instructions:

  1. Boil the macaroni. Use a large pot of salted water and cook until just under al dente. This usually takes about 7 minutes, or 1-2 minutes less than the box says. Note: The pasta will finish softening in the hot cheese sauce later.
  2. Drain well. Get all that water out so it doesn't thin your beautiful sauce. Set the pasta aside in a bowl.
  3. Whisk the liquids. In that same warm pot, pour in the 6 oz of evaporated milk, the dry mustard, and the garlic powder.
  4. Heat the base. Turn the heat to medium low and whisk until small bubbles form around the edges. Do not let it reach a full, rolling boil or the milk might scorch.
  5. Lower the heat. Switch the burner to low. This is the safe zone for melting cheese without breaking the proteins.
  6. Incorporate the cheese. Gradually whisk in the 1.5 cups of grated white cheddar and the 1/4 cup of Greek yogurt.
  7. Emulsify the sauce. Keep whisking until the sauce is smooth and glossy. If it looks a little thin, don't worry, it thickens up fast.
  8. Combine. Fold the cooked macaroni back into the pot.
  9. The final thicken. Stir gently over the low heat until the noodles are fully coated and the sauce clings to them. This usually takes about 60 seconds.
  10. Season. Add the fresh cracked black pepper and a pinch more salt if you think it needs it.