- 1 ds pepper
- 2 T butter
- 1 T flour
- 1 c elbow macaroni (cooked and drained)
- 1 c bread crumbs
- 2 c Stonyfield Organic Low Fat Plain Yogurt
- 2 c sharp cheddar cheese (shredded)
Preheat oven to 350°.
In a saucepan, melt 1 tablespoon of butter on medium heat, add flour and pepper and stir.
Add yogurt and lower temperature and cook until it reaches a slow boil.
Add cheese and stir until melted.
Stir in macaroni and transfer into casserole baking dish.
In a small bowl melt the remaining butter and stir in crushed bread crumbs.
Spread bread crumb topping over dish and cook uncovered for 30 minutes.
Let stand for 10 minutes before serving.
Calories: 350, Calories from Fat: 130, Total Fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 670mg, Total Carbohydrate: 39g, Dietary Fiber: 4g, Sugars: 3g, Protein: 17g