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 1 pound elbow macaroni- 2 tablespoons all-purpose flour
- 1 cup reduced-fat (2%) milk
- 2/3 cup shredded Gouda cheese
- 2/3 cup shredded Gruyére cheese, divided
- 2 cups Plain Mountain High Yoghurt
- 10 ounces lean ham, diced
- ¼ cup bread crumbs
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Cook macaroni according to package directions and drain. Set aside.
In a large saucepan over medium heat, whisk together flour and milk until warmed. Continue whisking until thickened, 2 to 3 minutes. Add Gouda and ½ of the Gruyére cheese. Remove from heat and add yoghurt, mixing well. Add macaroni and ham. Mix well.
Transfer to a large casserole dish coated with butter on the inside. Top with the remaining cheese and bread crumbs. Bake at 350°F until golden and bubbly, about 20 minutes.
Makes 6 servings.
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| Calories - 680 |
| Total Fat - 27g |
| Cholesterol - 100mg |
| Potassium - 568mg |
| Sodium - 1014mg |
| Total Carbohydrates - 70g |
| Protein - 40g |
| Fiber - 3g |
| Calcium - 70% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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