Go Back
Homemade Greek Yogurt Macaroni and Cheese photo

Greek Yogurt Macaroni and Cheese

Creamy baked macaroni and cheese made lighter with Greek yogurt for a tangy, rich sauce.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • Large Pot
  • Colander
  • Medium Saucepan
  • Whisk
  • Measuring cups and spoons
  • 2-qt gratin dish or 8x8 baking dish
  • Spatula or spoon
  • Oven

Ingredients
  

  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons salt if salt sensitive use less and salt to taste after cooking
  • 1/4 teaspoon black pepper
  • 2 cups low-fat milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3/4 cup Greek yogurt nonfat or lowfat
  • 2 tablespoons breadcrumbs
  • 1/8 teaspoon smoked paprika

Instructions
 

  • Preheat the oven to 450°F (230°C).
  • Bring a large pot of salted water to a boil and cook 1 pound elbow macaroni until just tender; do not overcook. Drain in a colander and rinse briefly with cool water to prevent sticking.
  • In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour, 1 1/4 teaspoons salt, and 1/4 teaspoon black pepper to form a paste and cook 1 minute, stirring.
  • Slowly whisk in 2 cups low-fat milk, about 1/4 cup at a time, until smooth. Continue cooking over medium heat, whisking frequently, until the sauce thickens and bubbles around the edges; do not boil.
  • Remove the sauce from heat and whisk in 1 1/2 cups shredded sharp cheddar until melted, then stir in 3/4 cup Greek yogurt until smooth.
  • Toss the drained macaroni into the cheese sauce, making sure the pasta is evenly coated.
  • Scrape the macaroni and cheese into a greased 2‑quart gratin dish or 8×8 baking dish and spread into an even layer.
  • Mix 2 tablespoons breadcrumbs with 1/8 teaspoon smoked paprika and sprinkle evenly over the pasta.
  • Bake in the preheated oven for 15 minutes, until the top and breadcrumbs are golden brown to your liking. Serve hot.

Notes

  • Do not overcook the pasta; it will finish cooking in the oven.
  • Use nonfat or lowfat Greek yogurt as indicated for best texture.
  • If sensitive to salt, reduce initial salt and adjust after baking.
  • Substitute cayenne for black pepper for a spicy twist if desired.
  • Grease the baking dish to prevent sticking.