4 ounces mini alphabet or other small pasta shapes (such as mini fusilli, penne, rotelle, acini di pepe or pastina)
1 tablespoon Cabot Unsalted Butter
1 tablespoon King Arthur Unbleached All-Purpose Flour
¾ cup whole milk
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
1-2 tablespoons Cabot Plain Greek Yogurt
Favorite cooked vegetables (optional)
COOK pasta according to package directions; drain well and transfer to medium bowl.
MELT butter In small saucepan over low heat; when hot but not bubbling, whisk in flour; cook, stirring, for 1 to 2 minutes.
WHISK in milk gradually; continue stirring for several minutes until sauce is simmering and thickened.
REMOVE from heat and add cheese and yogurt, stirring until cheese is melted. Stir sauce into reserved pasta. Add vegetables if desired.
Recipe courtesy of Jimmy Kennedy.
Tangy and delicious!