Greek Yogurt Mac and Cheese
This greek yogurt mac and cheese is creamy, cheesy, and made lighter with plain Greek yogurt — all the comfort of classic mac with more protein and less butter. One pot, 20 minutes, family-friendly.
Equipment
- Brami Protein Pasta optional
Ingredients
- 8 oz. uncooked elbow macaroni or rotini, shells, cavatappi
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cup milk 1% or 2%
- 1 ¼ cup shredded sharp cheddar cheese preferably freshly shredded
- ¼ teaspoon salt
- ½ cup plain Greek yogurt 2% or full-fat recommended
Instructions
- Boil pasta in heavily salted water (1 tbsp salt per 2 quarts water) according to package directions until al dente. Drain and set aside.
- Return the empty pot to low to medium-low heat. Melt the butter.
- Whisk flour into the melted butter. Cook 1–2 minutes, whisking constantly, until golden and nutty-smelling.
- Whisk in milk. Cook 2–3 minutes, whisking continuously, until thickened with no flour lumps remaining.
- Reduce the heat to low. Whisk in the cheddar cheese, salt, and Greek yogurt until smooth and creamy.
- Stir in the cooked pasta until fully coated. Serve immediately.
Notes
- Critical tip: Add Greek yogurt over low heat and never let the sauce boil after adding — this prevents graininess.
- Cheese: Always shred from the block for the smoothest sauce.
- To thin: Add milk one tablespoon at a time. To thicken: stir in a little more Greek yogurt.
- Gluten-free: Use GF pasta and swap flour for a 1:1 GF flour blend.
- Extra protein: Use protein pasta, Fairlife milk, and add a few extra tablespoons of Greek yogurt
- Storage: Refrigerate 4–5 days. Freeze up to 3 months.
- Reheat: Stovetop over low heat with a splash of milk, stirring until creamy.
Nutrition
Serving: 1/6 of the recipeCalories: 218kcalCarbohydrates: 18gProtein: 11gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 33mgSodium: 273mgFiber: 1gSugar: 4g
Tried this recipe?Let us know how it was!
