Ingredients
>
1 medium Spanish onion, diced
>
4 tbsp butter
>
2 tbsp olive oil
>
1/2 cup flour
>
2 cups Stonyfield Organic milk
>
1 tsp Tabasco sauce
>
1 tsp dry mustard powder
>
1 tsp Worcestershire sauce
>
1/2 cup seasoned bread crumbs
>
3/4 lb shredded sharp cheddar cheese
>
1/4 lb shredded Jack cheese
>
2 cups Stonyfield Organic plain yogurt
>
16 oz macaroni pasta
>
1/2 cup grated Parmesan cheese
>
Kosher salt and pepper to taste
Steps
1
In a sauce pan, melt butter slowly and add diced onions and sauté lightly for about 2 minutes.
2
Strain onions out, discard them and return butter to pan. Add olive oil and flour and whisk until fully combined.
3
Add milk 1 cup at a time and whisk to work out any lumps and bring to simmer.
4
Add Worcestershire sauce, spices and gently fold in cheeses then set aside to cool slightly, about 2 minutes.
5
Once slightly cooled, add in yogurt one cup at a time.
6
Pour over pasta and stir to combine, then top with toasted bread crumbs and Parmesan.
Comments
Recipe and image courtesy of Dannon®.