Cook the pasta according to package directions. Drain and set
aside.
Preheat oven to 400 degrees.
In a medium saucepan, heat the olive oil over medium heat until it
shimmers.
Add in the flour and stir briskly with a whisk to form a roux. Let the
roux cook for about 1 minute while constantly stirring.
Slowly pour in the milk, stirring constantly with the whisk.
When the sauce is completely smooth, add in the salt, pepper, and
monterrey jack cheese.
Stir until the cheese is melted and the mixture is very smooth.
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Remove from heat and let the cheese cool slightly before adding in
the greek yogurt and whisking together until very smooth.
With the pan still off the heat, add the cooked pasta and ½ c. of the
cheddar cheese to the sauce. Stir with a spatula until all the pasta is
coated in sauce and shredded cheese.
Pour mixture into a greased baking dish.
Top with remaining shredded cheddar and panko breadcrumbs.
Bake in preheated oven just until the cheese on top is completely
melted, about 10 minutes.
Serve and enjoy!
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