This low-fat Mac and cheese is ultra creamy and cheesy but lighter than traditional mac and cheese recipes. This family-favorite recipe is ready in less than 20 minutes!
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
*0% plain Greek yogurt can also be used, but 2% or whole milk provide the best flavor and texture.
Leftover mac and cheese keeps refrigerated in an airtight container for 4-5 days. See my notes above for how to freeze them. It can be frozen in a freezer-safe container for up to 3 months.
This recipe is delicious with any of your favorite mix-ins: green peas, chicken sausage, hot dogs, tuna, broccoli, bacon, pancetta, green chiles, lobster, and more!
Nutrition
Serving: 1/6 of the recipeCalories: 218kcalCarbohydrates: 18gProtein: 11gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 33mgSodium: 273mgFiber: 1gSugar: 4g
Keyword cheese sauce with greek yogurt, Greek yogurt cheese sauce, greek yogurt in mac and cheese, Greek yogurt mac and cheese, low fat mac and cheese, low fat mac and cheese recipe, low fat macaroni and cheese, mac and cheese greek yogurt, mac and cheese yogurt, yogurt mac and cheese