Prepare pasta according to package directions; drain and keep covered.
Preheat oven to 350°F and grease a 9x9-inch pan.
In a large saucepan over medium heat, combine butter and oil. When melted, whisk in flour. Cook about 5 minutes, stirring often, until bubbling, thick, and very lightly browned. Slowly stir in half the milk and bring to a light boil until thickened, stirring often. Add remainder of milk and bring back to a light boil until thickened, like gravy. Add in cheddar, Parmesan, garlic and mustard, stirring until cheese is melted. Turn heat off and stir in yogurt. Add cooked elbows to cheese sauce; transfer to prepared pan. Top with bread crumbs and sprinkle with paprika; bake 25-30 minutes until lightly browned and bubbling. Serve warm.
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