Directions

1. COOK elbow macaroni according to package instructions. Be sure to add ¼ teaspoon salt to the water used to boil the noodles. Drain, but do not rinse, and set aside.
2. ADD olive oil and diced/shredded veggies to a medium sauté pan and sprinkle with ¼ teaspoon salt. Cook over medium heat for 4-6 minutes until the veggies are soft but slightly firm. Remove from heat and set aside.
3. MIX flour, ½ teaspoon sea salt, and garlic powder together in a small bowl, set aside. Melt the butter in a medium saucepan over medium heat. When butter is melted, add flour mixture and whisk to combine. Cook this paste for 1 minute until mixture is slightly golden brown. Slowly add milk, whisking constantly until smooth. Add Sour Cream or Greek yogurt and whisk until smooth. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes), stirring occasionally. Do not let it boil. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese a little at a time. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
4. ADD cooked elbow macaroni to the pot of cheese sauce and stir until the sauce is evenly distributed. Add sautéed veggies and stir. Serve warm!
5. * STORE in an airtight container in the refrigerator.  Reheat on the stovetop or in the microwave.  You may need to add another 1 – 2 tablespoons of milk to make the mac and cheese creamy again after storing.