Indulge in a creamy and cheesy comfort food favorite using better-for-you ingredients with this dreamy Greek Yogurt Mac and Cheese! This 20-minute one-pot recipe is perfect for a weeknight side dish or meatless main the whole family will love. Gluten-free adaptions available!
For more healthier mac and cheese recipes, check out my High-Protein Mac and Cheese, Lactose-Free Mac and Cheese, and Healthy Mac and Cheese.
This post was originally published on February 9, 2022. It was updated with new recipe information on February 20, 2025.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
Table of contents
There’s nothing quite like a warm, gooey bowl of mac and cheese to satisfy your comfort food cravings! But what if you could enjoy all that beloved cheesy goodness with a lightened-up profile–a little less heaviness without sacrificing texture or flavor? Enter: mac and cheese with Greek yogurt!
This easy, one-pot recipe swaps out heavy cream for protein-rich Greek yogurt and lower-fat milk while delivering the same rich and velvety texture you love. The creaminess of the yogurt significantly minimizes the butter needed (without losing that buttery flavor!), and sharp cheddar cheese packs a flavor punch that requires a lesser quantity.
If you’re skeptical about yogurt in mac and cheese, let me assure you it blends seamlessly into the sauce, adding a subtle tang and creamy consistency that enhances the overall flavor rather than overpowering it.
The luxurious healthy cheese sauce covers tender macaroni noodles for a cozy yet wholesome dish even picky eaters will love! This lower-fat macaroni and cheese is perfect for busy weeknights, a delicious side dish for heartier dinner spreads, or a yummy after-school snack.
If you love easy, healthy pasta dishes, you will also love my Zucchini Lasagna, Basil Pesto Spaghetti Squash Pasta, and No-Boil Pasta Bake with Turkey.
Why You’ll Love This Greek Yogurt Mac and Cheese Recipe
- Rich and Creamy, but Light! The Greek yogurt cheese sauce adds a luscious texture while keeping this pasta dish light and balanced.
- Family-Friendly (Even Toddlers!). This comforting classic will win over even the pickiest eaters! Kids and adults can’t resist the cheesy goodness.
- Simple and QUICK. Ready in just 20 minutes in one pot?! This healthy mac is a no-brainer for busy weeknights.
- Protein-Packed. Mac and cheese with Greek yogurt delivers more protein than traditional versions. This recipe has about 11 grams of protein per serving!
What Type of Greek Yogurt Is Best?
For the creamiest texture and best flavor, I recommend plain unsweetened 2% or full-fat (4%) Greek yogurt. I prefer the higher fat content to create a silky-smooth sauce. Or use 0% Greek yogurt for a slightly tangier, less rich flavor and higher protein content.
Other Ingredients (and Substitutions!)
- Pasta: Classic uncooked macaroni is the classic choice for this yogurt mac and cheese. Or feel free to swap in another short-shaped pasta like rotini, shells, or gluten-free pasta.
- Cheddar Cheese: Shred sharp cheddar cheese from the block for the best flavor and better melting texture, or use pre-shredded storebought for convenience. Alternatively, use your preferred cheese type–from white cheddar to gouda.
- Milk: 1% or 2% milk helps create the cheese sauce base with a lighter texture. Alternatively, swap with whole milk for extra creaminess and a higher fat content.
- Unsalted Butter: A little unsalted butter goes a long way to add richness and helps the flour blend smoothly into the sauce.
- Flour: All-purpose flour thickens the cheese sauce for the perfect texture. Swap with a 1:1 gluten-free flour to suit dietary needs.
- Salt: A touch of sea or kosher salt enhances all the cheesy flavors–adjust to taste!
Delish Recipe Stir-ins & Variations
- Veggies: Stir in up to 1 cup of sautéed spinach, mixed frozen veggies (steamed), cooked green peas, roasted broccoli, or a combination of veggies for a pop of color and added nutrients.
- Seasonings: Add up to ½ teaspoon garlic powder, onion powder, or ground nutmeg for depth of flavor that complements the creamy, cheesy taste.
- Protein Pasta: Swap traditional macaroni noodles with protein pasta or garbanzo bean pasta for a gluten-free, higher protein option.
- Protein Stir-Ins: Mix in up to 1 cup of flaked tuna, browned ground beef or turkey, or flaked rotisserie chicken.
- Filtered Milk: Use filtered milk (such as Fairlife) instead of traditional for additional protein and micronutrients.
- Protein Powder: Stir in up to ⅓ cup of unflavored protein powder or collagen peptides for a hidden protein boost.
- Extra Creamy: Stir in up to 2 tablespoons of cream cheese for an ultra-rich sauce.
How to Make Greek Yogurt Mac and Cheese
Step 1: Boil the pasta in heavily salted water, according to the package directions. Drain and set aside.
Step 2: Return the empty pan to low to medium-low heat. Add the butter and melt.
Step 3: Whisk the flour into the melted butter. Cook for 1-2 minutes, whisking continually, or until the flour is golden brown and smells nutty.
Step 4: Whisk the milk into the toasted flour. Cook for 2-3 minutes, whisking as it cooks, or until the sauce has thickened and no chunks of flour remain.
Step 5: Reduce the heat to low (if not already on low). Whisk the cheddar cheese, salt, and Greek yogurt in the mac and cheese until smooth and creamy.
Step 6: Gently stir the pasta into the cheese sauce until fully covered. Serve hot!
Recipe Pro-Tips
- Salt the water. Heavily salting the pasta water adds great flavor to the noodles. Add 1 tablespoon of salt for every 2 quarts of cooking water.
- Use freshly grated cheese. If possible, shred cheese from the block for the best texture and flavor. While I used shredded cheese in the recipe photos, I prefer to shred myself when I have a block of cheese on hand.
- Enjoy immediately. This mac and cheese Greek yogurt recipe is at its creamiest and best consistency when served straight off the stove!
- Use high-quality ingredients. Every ingredient counts in this simple recipe! The better the quality of your dairy, the better this dish will be.
Storage Directions
- Refrigeration: Cooled leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
- Freezing: Mac and cheese with yogurt can be frozen in a freezer-safe airtight container for up to 3 months. Defrost in the refrigerator for up to 8 hours or overnight before reheating.
- Reheating: Warm leftovers in a saucepan over low heat on the stovetop, adding a splash of milk to reconstitute the creamy texture, or in the microwave for 1-2 minutes until heated through.
Recipe FAQs
Yes! Simply scale up the ingredients as needed and use a larger pot to accommodate.
Absolutely! Whole wheat, gluten-free, protein pasta, and garbanzo bean pasta all work great in this mac and cheese with yogurt recipe. The options are endless!
To thin: Add more milk, one tablespoon at a time, until the desired consistency is reached.
To thicken: Stir in the pasta first (the starch helps to thicken the sauce), and if needed, add in more Greek yogurt one tablespoon at a time.
Save this Recipe for Later on Pinterest
Tools Needed to Make This Recipe
- Measuring cups
- Saucepan
- Whisk
- Silicone spatula or heat-safe stirring spoon
- Colander
More Mac and Cheese Recipes
- White Cheddar Mac and Cheese
- Instant Pot Kraft Mac and Cheese
- Taco Mac and Cheese
- Tuna Mac and Cheese
- Smoked Gouda Mac and Cheese
Recipe Card
Greek Yogurt Mac and Cheese
Ingredients
- 8 oz. uncooked macaroni or other small shape pasta, such a orecchiette, rotini, or cavatappi
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup 1% or 2% milk
- 1 ¼ cup shredded sharp cheddar cheese
- ¼ teaspoon salt
- ½ cup plain Greek yogurt Any fat percentage, though 2% or whole milk yogurt make the creamiest mac and cheese
Instructions
- Boil the pasta in heavily salted pasta water, according to the package directions. Drain and set aside.
- Return the empty pan to low to medium-low heat. Add the butter and melt. Whisk the flour into the melted butter. Cook for 1-2 minutes, whisking continually, or until the flour is golden brown and smells nutty.
- Whisk the milk into the toasted flour. Cook for 2-3 minutes, whisking as it cooks, or until the sauce has thickened and no chunks of flour remain.
- Reduce the heat to low (if not aready on low). Whisk in the Greek yogurt, cheddar cheese, and salt until smooth and creamy.
- Gently stir the pasta into the cheese sauce until covered. Serve hot!
Notes
- Refrigeration: Cooled leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
- Freezing: Leftovers can be frozen in a freezer-safe airtight container for up to 3 months. Defrost in the refrigerator for up to 8 hours or overnight before reheating.
- Reheating: Warm leftovers in a saucepan over low heat on the stovetop, adding a splash of milk to reconstitute the creamy texture, or in the microwave for 1-2 minutes until heated through.
- Salt the water. Heavily salting the pasta water adds great flavor to the noodles. Add 1 tablespoon of salt for every 2 quarts of cooking water.
- Use freshly grated cheese. If possible, shred cheese from the block for the best texture and flavor. While I used shredded cheese in the recipe photos, I prefer to shred myself when I have a block of cheese on hand.
- Enjoy immediately. This mac and cheese Greek yogurt recipe is at its creamiest and best consistency when served straight off the stove!
- Use high-quality ingredients. Every ingredient counts in this simple recipe! The better the quality of your dairy, the better this dish will be.
