Macaroni and Cheese for 8 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the elbow macaroni and cook for 2 minutes less than the package 'al dente' instructions.
3. Drain and set aside; do not rinse the pasta to ensure the sauce clings to the noodles.
4. Melt the butter in a saucepan over medium heat until it begins to foam.
5. Whisk in the flour and cook for 1-2 minutes until the roux smells nutty and looks pale gold.
6. Slowly pour in the milk, whisking constantly to eliminate lumps; simmer until the sauce thickens enough to coat the back of a spoon.
7. Remove from heat and stir in the garlic powder, smoked paprika, and nutmeg.
8. Fold in the Greek yogurt and the combined shredded cheeses, stirring until the mixture is a glossy, uniform liquid.
9. Combine the cooked macaroni with the cheese sauce and transfer to a 9x13 inch baking dish.
10. Mix panko breadcrumbs, melted butter, and dried parsley; sprinkle evenly over the top of the macaroni.
11. Bake in a preheated oven until the cheese is bubbling and the crust is golden brown.