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- 2 cups uncooked small elbow macaroni
- 1 T unsalted butter
- 2 c shredded sharp Cheddar cheese
- 1 c Fontina cheese
- 1/2 c Parmesan cheese
- 3/4 c plain yogurt ( I use 2% Fage yogurt)
- 1/2 t Hungarian paprika
- 1/2 t kosher salt (to taste)
- 1/2 t garlic powder (to taste)
- 1/2 t onion powder (to taste)
- 1/4 t ground black pepper
- 1 large egg, beaten
- 1 T chopped pickled jalapeño slices
- 1/2 c Browned Butter Breadcrumbs
- 1/4 t kosher salt
View Full Recipe at The Wimpy Vegetarian
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