Greek Yogurt Mac and Cheese
Baked greek yogurt mac and cheese is an easy, nutritious version of everyone's favorite comfort food! It's a protein-packed side dish to feed a crowd - and easily made gluten-free.
Servings: 10 Servings
Cost: $5
Ingredients
Macaroni and Cheese:
- 8 ounces elbow macaroni
- 2 Tablespoons all-purpose flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons salted butter
- 1 cup whole milk
- 1 cup plain Greek yogurt
- 2 cups shredded cheddar cheese
Topping:
- 1 cup cheddar cheese (shredded)
- ¼ cup parmesan cheese (grated)
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F. Grease an 8x8” baking dish (or 2 quart casserole dish), set aside.
Cook the Macaroni
- Cook macaroni (or pasta of choice) according to package instructions in salted bater.
- Drain pasta but do not rinse.
Make the Cheese Sauce
- Measure out dry ingredients ( flour, onion powder, garlic powder, salt and pepper) into a small bowl. Set aside.
- Melt butter in a medium saucepan over medium heat.
- Once butter is melted, add the dry ingredients and whisk until combined.
- Cook on medium heat for 1 minute, or until it forms a paste-like consistency and becomes light brown.
- Add milk and greek yogurt and whisk until ingredients are combined.
- Cook the mixture over medium-high heat until it begins to thicken (but does not boil).
- Once the mixture is thick, turn heat to low and add 2 cups of cheese. Stir until the cheese is melted.
Assemble
- Add cheese sauce to the cooked and drained pasta and stir to combine.
- Pour mixture into prepared baking dish.
- In a small bowl, combine topping ingredients.
- Sprinkle topping over pasta.
Bake
- Bake in preheated oven for 15-20 minutes or until the cheese on the top is melted and slightly browned.
- Serve warm!
Notes
Ingredient Substitution Notes
- Elbow Macaroni: any pasta variety works well in this recipe, including gluten-free pasta. I like shapes like elbows, shells or wheels,.
- Flour. for a gluten-free version, use an all-purpose gluten free flour.
- Whole milk. 2% milk or half and half are great substitutions.
- Greek Yogurt: I have used all different kids of plain Greek yogurt, including fat free, with great results!
- Cheddar Cheese: Use your favorite variety and sharpness of cheese!
Nutrition
Serving: 1cup | Calories: 367kcal | Carbohydrates: 43.8g | Protein: 15g | Fat: 16g | Cholesterol: 3mg | Potassium: 21mg | Fiber: 4.6g | Sugar: 4.2g | Calcium: 90mg | Iron: 2.7mg