Serves 4 People | 10 minutes- prep time | 20 minutes- cooking time | 30 minutes- total time
5 cups Marconi or small shell noodles, cooked
2 tablespoons flour
2 tablespoons butter or margarine
2 cups warm skim or 2% milk,
1/2 fat-free Greek yogurt
1 3/4 cups cheddar cheese, shredded
1/4 parmesan cheese, grated
1 teaspoon paprika
salt and pepper
Heat a saucepan over medium heat and melt the butter inside. Once the butter is melted, whisk in the flour, making a roux. Continue to whisk together until the flour begins to become lightly browned.
Now, whisk in the milk and yogurt. Once it's well combined, add the cheeses and whisk together until the cheese is melted.
It is extremely important to continue to whisk the cheese sauce so that the cheese doesn't have a chance to stick to the bottom of the pan and burn.
Once the cheese is melted, cover the pan with a lid and allow it to simmer for another ten minutes.
Now, toss in your noodles into the cheese sauce and season with salt, pepper, and paprika.