I’ve got fun and tasty news. Since the recipes using Greek yogurt I’ve posted over the past few months have been so well received, and since I admittedly am addicted to Greek yogurt myself, I’m starting a new series here on the blog, CHOrific Recipes. I’m a loyal Chobani girl (they had me at 2% pineapple…) and the awesome folks at Chobani were kind enough to send me a whole bunch of yogurt to kick-start this series. There’s no telling what I’ll bake/cook up, but I promise it’ll all be delicious!
I was recently perusing the aisles of the world’s best grocery store :cough: Wegmans :cough: when out of the corner of my eye, I saw what appeared to world’s best fun-shaped pasta…
It was a bag of Syracuse shaped pasta! “S” shapes for Syracuse, and even little orange Otto’s. You know I love my Orange, so I snatched two bags of pasta immediately and vowed to make macaroni and cheese. But not just any mac ‘n cheese, no… a local-themed, Syracuse Macaroni & Cheese!
If you’re a Cuse fan, I strongly suggest making this macaroni and cheese as soon as possible… what better way to take on Wisconsin in the sweet 16 — a state practically synonymous with cheese — than with a mac and cheese that’s bursting with local NY flavor? 😉
[print_this]Syracuse Macaroni & Cheese
Traditional baked macaroni and cheese with a local twist. Creamy and cheesy thanks to New York sharp cheddar cheese and Chobani Greek yogurt, with a hint of smoky flavor from Dinosaur BBQ sauce.
Makes 6 (main dish) servings
Prep time: 20 minutes
Cook time: 25 minutes
- 16 ounces (1 pound) dry pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups plain nonfat Greek yogurt (Chobani)
- 4 ounces New York extra sharp cheddar cheese, shredded
- 1/4 cup grated parmesan cheese
- 1/4 cup Dinosaur BBQ sauce
Heat the oven to 400 degrees F.
Boil a large pot of water, then add the dry pasta and cook over medium-high heat until the pasta is al-dente. Drain the pasta and pour back into the large pot; set aside.
Meanwhile, in a medium saucepan, melt the butter over low heat. Stir in the flour, using a wire whisk to stir until smooth. Add the yogurt; stir until smooth. Add the remaining ingredients; stir constantly until the sauce is completely smooth.
Pour the cheese sauce into the pot over the pasta; stir until mixed well. Pour the macaroni and cheese into a large casserole, then garnish with additional parmesan cheese, if desired. Bake 20 to 25 minutes or until golden on top. Allow to rest 5 minutes before serving.
Nutrition information (per serving): 470 calories, 13g fat (7g saturated, 0g trans), 320mg sodium, 64g carbohydrate (2g fiber, 4g sugar), 25g protein[/print_this]