Ingredients:

  • 1 lb elbow macaroni
  • 1 tbsp sea salt
  • 12 oz evaporated milk
  • 0.5 cup plain non-fat Greek yogurt
  • 8 oz extra sharp white cheddar, hand-shredded
  • 4 oz low-moisture mozzarella, hand-shredded
  • 1 tsp dry mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 0.5 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 0.25 cup grated parmesan cheese

Instructions:

  1. Boil the pasta. Bring a large pot of water to a roll with 1 tbsp sea salt. Add 1 lb elbow macaroni and cook 1-2 minutes less than the package directions until barely al dente.
  2. Drain and prep. Drain the pasta but do not rinse it. We need that surface starch to help the sauce stick.
  3. Toast the panko. In a small skillet, heat 1 tbsp olive oil over medium. Add 0.5 cup panko until golden and smelling nutty. Stir in 0.25 cup parmesan and set aside.
  4. Warm the base. In the same large pot used for pasta, pour in 12 oz evaporated milk and 0.5 cup Greek yogurt over low heat.
  5. Spice it up. Whisk in 1 tsp dry mustard, 0.5 tsp garlic powder, and 0.25 tsp smoked paprika until no clumps remain.
  6. Melt the cheese. Add the 8 oz shredded cheddar and 4 oz mozzarella in three batches. Whisk constantly until the sauce is silky and thick.
  7. Combine. Return the cooked macaroni to the pot. Fold gently until every noodle is completely submerged.
  8. Thicken. Let the mixture sit for 2-3 minutes off the heat. The pasta will absorb some liquid, creating a hearty, heavy coating.
  9. Garnish. Top with the toasted panko mixture just before serving to maintain the crunch.
  10. Serve immediately. Dish it out while it's hot and the cheese is at its peak stretchiness.