Source: The Lunch Bunch
Grown-Up Mac-n-Cheese with Garlic, White Wine and Toscana Cheese
1 12-oz box elbow macaroni, pennette, or mini bow-tie pasta.
1/4 cup unsalted butter
1/4 cup all purpose flour
1/2 cup dry white wine (like Pinot Grigio)
2 teaspoons minced garlic
1 cup Greek yogurt, preferred brand: FAGE
2 cups warm water (or non-fat milk)
2 cups colby-jack cheese
1/2 cup gruyere or swiss
1/4 cup Trader Joes brand black pepper Toscana, grated (or pecorino)
1 tablespoon fine sea salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 cup prepared bread crumbs or Panko
Preheat oven to 400 degrees.
In a medium stock pot, bring 8 cups water to a boil, season generously with salt. Add pasta and cook about 10 minutes, making sure pasta is very al dente. Drain. Pour pasta in a greased 9 x 13 glass casserole dish and set aside.
In a bowl, whisk together 1 cup yogurt and two cups warm water or non-fat milk. Set aside.
In a large sauce pan over medium heat, melt butter. Whisk in flour and stir constantly until a golden brown roux forms. Slowly whisk in white wine, stir well. Whisk in yogurt-water mixture and stir until well combined. Add garlic, colby-jack, swiss and Toscana-pepper parmesan. Reduce heat to low and stir slowly and frequently until a thick, creamy consistency forms (add more water or non-fat milk if necessary). Season with salt, white pepper and dry mustard. Taste, season accordingly. Sauce should be slightly overly-salty, as the pasta will absorb some of the liquid while cooking.
Pour cheese sauce over the macaroni and cover loosely with aluminum foil. Place in oven for about 20 minutes or until bubbly. Top with bread crumbs and return to oven, uncovered, until top is browned, about 10 minutes. Remove and let cool for 5 minutes before serving.