2Tablespoonswhole spelt or einkorn flouruse brown rice flour for gluten-free
½cupmilk of your choicewe use whole milk
¾cupreserved pasta water
⅓cupGreek yogurt
1 ¼cupssharp cheddar cheesegrated, packed
¼cupparmesangrated
⅛teaspoonsea saltplus more to taste
Instructions
Cook your pasta as the label directs. Reserve 3/4 cup of the cooking water!
Heat the oil and butter in a large saucepan (about 8-quart) over medium heat.
Add shallot and cook until softened, 1-2 minutes.
Stir in the flour and cook the mixture for about one minute while continuously stirring.
Stir in the milk and reserved pasta water.
Bring the heat to medium high, and cook the mixture until thick, about 2-3 minutes. Stir continuously.
Reduce heat to medium low, and whisk in the yogurt, cheeses, and salt.
Stir until cheese has melted, about one minute.
Stir in the cooked pasta along with extra salt, to taste.
Notes
Nutrition facts based on using two tablespoons whole wheat flour, 2% milk, 14 ounces macaroni, 3.25 ounces Greek yogurt, and two ounces parmesan.Weight Watchers points: 11Adapted from Food Network Magazine