While I have some old standby macaroni & cheese recipes, this is a welcomed change from the standard. For starters, cheddar cheese is not invited to this party. Sacrilidge I know, but after one bite I was convinced that this would make it into my repetiore often with some fun variations. Maybe smoked gouda? Peas, roasted garlic, chicken, cooked bacon, diced ham, or even fresh spinach would be wonderful in this versatile dish.
1 lb. dried pasta (whatever shape floats your boat but I use a high protein if not adding meat)
1 - 2 cloves garlic, minced (this goes in raw so go easy since my 2 cloves was strong for my kids)
¼ cup shallot, finely minced
8 oz. gouda, shredded (smoked gouda would be tasty too!)
2 oz. freshly grated Parmesan
¼ cup milk
4 oz. low-fat Greek yogurt
4 oz. cream cheese, at room temperature
3 tbsp. unsalted butter, at room temperature
Salt and pepper, to taste
Bring a large pot of water to boil. Cook pasta according to package directions just until al dente. Drain well, reserving 1 cup of the pasta water.
Immediately return the pasta to the pot. Add the garlic, shallot, and gouda and Parmesan cheeses and stir briefly to combine. Mix in the milk, Greek yogurt, cream cheese and butter and stir until the cheese is thoroughly melted and the mixture is creamy. If necessary add a small amount of the reserved pasta water to adjust the consistency. Season to taste with salt and pepper. Serve immediately.
Recipe adapted from Annies Eats