Green Chile Mac & Cheese

green chile macaroni and cheese bite
Adapted slightly from A Zesty Bite

Ingredients:
4 oz. whole wheat elbow macaroni noodles (I think you could even double this to 8oz)
3 qts. water plus salt
2 Tbsp. butter
2 Tbsp. flour
1-1/4 cup almond milk
1 Tbsp. non-fat plain Greek yogurt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 cup cheddar cheese, shredded (best results if you shred your own)
3/4 cup Monterey Jack cheese, shredded (best results if you shred your own)
1 (4 oz) can chopped green chiles
whole wheat Panko bread crumbs for topping

Preheat the oven to 375 degrees. In a large pot, bring the water to a boil. Add the noodles and cook for 6 minutes (al dente). Drain and rinse in cold water.

In a large skillet, melt the butter over low heat. Whisk in the flour and cook for 3-4 minutes. Slowly add the milk while whisking to avoid any clumps. Cook for about 5 minutes or until the sauce has thickened slightly (don't let it get too thick). Add the Greek yogurt, paprika, garlic powder, salt and pepper. Stir in both cheeses and the green chiles. Mix until the cheese has melted and the sauce is smooth. Stir in the macaroni noodles until well coated.

Place in a casserole dish and sprinkle with Panko bread crumbs. Baking time will vary based on the size of your baking dish. For a large dish, bake for 25 minutes or until the cheese is bubbling at the sides. Individual serving dishes will need a shorter baking time. Mine was done at about 15 minutes. When the cheese is bubbling, it is ready. Switch the oven to low broil for 2-3 minutes to brown the bread crumbs.

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