Ingredients:

  • 8 oz elbow macaroni
  • 12 oz evaporated milk
  • 0.5 cup reserved pasta water
  • 1.5 cups sharp Cheddar cheese, freshly grated
  • 0.5 cup Monterey Jack cheese, freshly grated
  • 0.25 cup plain non-fat Greek yogurt
  • 0.5 tsp dry mustard powder
  • 0.25 tsp smoked paprika
  • 0.25 cup panko breadcrumbs
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil the pasta. Cook the 8 oz elbow macaroni in salted water for about 7 minutes until it's just shy of al dente. Note: It will finish cooking in the sauce later. Save the water. Before draining, scoop out 0.5 cup of the cloudy pasta water. Note: This starch heavy liquid is essential for the final emulsion. Drain and rest. Set the pasta aside in a colander. Don't rinse it! We need those surface starches to help the sauce stick.
  2. In the same pot, add the 12 oz evaporated milk and bring it to a very gentle simmer over medium heat until tiny bubbles form at the edges. Temper the yogurt. Whisk the 0.25 cup Greek yogurt into the warm milk. Note: Doing this slowly prevents the yogurt from curdling.
  3. Add the spices. Stir in the 0.5 tsp dry mustard, 0.25 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper until the liquid turns a pale orange.
  4. Melt the cheese. Reduce heat to low and add the 1.5 cups cheddar and 0.5 cup Monterey Jack in three batches, stirring until the sauce is completely velvety and smooth.
  5. Combine. Fold the cooked macaroni back into the pot. Add the reserved pasta water a tablespoon at a time until the sauce clings to every noodle. Add the crunch. Sprinkle the 0.25 cup panko breadcrumbs over the top. Optional Broil. Place the pot (if oven safe) or a baking dish under the broiler for 2 to 3 minutes until the top is golden and crackling.