{CHOrific Recipes} 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