8 oz Cabot 50% less fat extra sharp cheddar cheese, shredded
8 oz part-skim (2%) Colby cheese, shredded
⅔ cup nonfat plain Greek yogurt
1 lb cooked chicken, shredded (I used rotisserie)
¼ cup panko
2 Tbsp fresh parsley, chopped
Instructions
Preheat oven to 350 F. Spray a large baking dish with cooking spray and set aside. Bring a large pot of water to a boil; add the pasta and cook until al dente. Drain and keep warm.
Meanwhile, melt butter in a large skillet over medium heat. Once hot, add the celery and carrots, cooking until soft, about 5 minutes. Add flour and stir to coat; cook 1-2 minutes. Add milk and half and half and bring to a simmer over medium heat. Once simmering, stir in wing sauce, dry mustard, and shredded cheeses. Mix until cheese melts; remove from heat and stir in the yogurt, mixing well. Mix in cooked pasta and shredded chicken.
Transfer pasta to the baking dish and top with panko. Bake for 30-40 minutes or until bubbly. Serve hot, sprinkled with parsley.