Greek Yogurt Mac and Cheese
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.
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
Storage Directions
- 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.
Nutrition
Serving: 1/6 of the recipeCalories: 218kcalCarbohydrates: 18gProtein: 11gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 33mgSodium: 273mgFiber: 1gSugar: 4g
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