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–+ servings
Greek Yogurt Mac and Cheese

Indulge Guilt-Free with Greek Yogurt Mac and Cheese Delight

Experience a wholesome twist on mac and cheese with Greek Yogurt Mac and Cheese, packed with creamy goodness and a protein boost.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz uncooked elbow macaroni or rotini, shells, cavatappi
For the Cheese Sauce
  • 1 tablespoon unsalted butter adds richness and flavor
  • 2 tablespoons all-purpose flour can be swapped with gluten-free flour blend
  • 1.25 cups milk 1% or 2%, whole milk enhances richness
  • 1.25 cups shredded sharp cheddar cheese fresh-shredded cheese melts best
  • 0.25 teaspoon salt adjust according to taste
  • 0.5 cups plain Greek yogurt 2% or full-fat recommended

Equipment

  • Large pot
  • Whisk
  • colander

Method
 

Step-by-Step Instructions
  1. In a large pot, bring heavily salted water to a rolling boil. Add 8 oz. of uncooked elbow macaroni and cook until al dente, about 7-9 minutes. Drain and set aside.
  2. Return the pot to the stove over low to medium-low heat. Add 1 tablespoon of unsalted butter and let melt completely.
  3. Whisk in 2 tablespoons of all-purpose flour, cooking for about 1-2 minutes until golden brown.
  4. Gradually pour in 1 ¼ cups of milk while whisking constantly. Cook until the sauce thickens and bubbles, about 3-5 minutes.
  5. Reduce heat to low and stir in 1 ¼ cups of shredded sharp cheddar cheese and ¼ teaspoon of salt. Once melted, fold in ½ cup of plain Greek yogurt.
  6. Add the drained pasta back into the pot, tossing gently to coat with the creamy sauce. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 11gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUCalcium: 300mgIron: 1mg

Notes

To prevent Greek yogurt from becoming grainy, always add it over low heat. For best results, shred cheese from a block rather than using pre-shredded varieties.

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