Greek Yogurt Mac and Cheese
Who doesn’t love a big, warm bowl of mac and cheese? It’s like a hug from the inside! But sometimes, I want that comfort food without feeling so weighed down. That’s where my secret weapon comes in: Greek yogurt.
This amazing recipe gives you the creamiest, dreamiest Greek yogurt mac and cheese ever. It’s a game-changer that makes this classic dish feel a little bit lighter but just as delicious.
Why You’ll LOVE this Mac and Cheese
This easy pasta recipe is ready in under 20 minutes! Greek yogurt adds a wonderful, subtle tang that cuts through the richness of the cheese. It’s like a flavor secret that makes every bite pop. Plus, it packs in some extra protein, which is a win-win in my book.
The sauce is so smooth and velvety, you won’t believe it’s not made with tons of heavy cream. It comes together super fast, making it perfect for a busy weeknight dinner. It’s a healthier twist on the comfort food you crave, and it tastes AMAZING. Your whole family will be asking for seconds, guaranteed!
Ingredients You’ll Need
- Uncooked macaroni: I use classic elbows, but any small pasta shape works great.
- Unsalted butter: This is the base for our rich and flavorful cheese sauce.
- All-purpose flour: This helps thicken the sauce to make it perfectly creamy.
- Milk: I use 1% or 2% milk, but any kind will do the trick.
- Shredded sharp cheddar cheese: Please shred your own! It melts so much better than the bagged kind.
- Salt: Just a little bit to make all the other flavors shine.
- Plain Greek yogurt: This is our star! Use 2% or whole milk for the creamiest result.
How to Make Greek Yogurt Mac and Cheese
Making this dish is as easy as pie! Just follow these simple steps, and you’ll have dinner on the table in no time.
Step 1: Cook the Pasta
First, boil your pasta according to the package directions until it’s al dente. You want it to still have a little bite. Once it’s done, drain it well using a colander and set it aside for a moment.
Step 2: Make the Roux
While the pasta cooks, grab your saucepan. Melt 2 tablespoons unsalted butter over medium heat. Once it’s melted, sprinkle in 2 tablespoons all-purpose flour and whisk it all together. Keep whisking for about one minute to cook the floury taste out.
Step 3: Make the Sauce
Now, slowly pour in 1 ¼ cups milk while whisking constantly. This is important to avoid lumps! Keep whisking until the sauce thickens up nicely, which usually takes about 3-5 minutes. It should be thick enough to coat the back of a spoon.
Step 4: Add the Cheese and Yogurt
Turn the heat down to low and stir in 1 ½ cups shredded cheddar cheese and ½ teaspoon salt. Keep stirring until the cheese is completely melted and smooth. Then, remove the pan from the heat and stir in ½ cup plain Greek yogurt.
Step 5: Combine and Serve
Finally, add the cooked pasta to the cheese sauce. Give it a good stir to make sure every single noodle is coated in that yummy, cheesy sauce. Serve it up right away and ENJOY!!!
Tips for the Best Greek Yogurt Mac and Cheese
Here are a few little tricks I’ve learned to make this recipe even better.
- Shred your own cheese. It melts into a much creamier sauce than the pre-shredded kind.
- Don’t overcook pasta. Cook it al dente so it doesn’t get mushy in the sauce.
- Use room-temperature yogurt. Let your Greek yogurt sit out for a bit to prevent a lumpy sauce.
- Remove from the heat. Take the saucepan off the stove before adding the yogurt to keep it creamy.
- Serve immediately. Mac and cheese is always at its best when it’s fresh and hot.
- Season well. Don’t be shy with the salt! It brings out the cheese flavor.
Variations and Substitutions
Want to mix things up? Here are some fun ideas to get you started.
- Add Some Protein. Mix in cooked chicken, crispy bacon, or even some tasty shrimp to make it more filling.
- Make It Spicy. Sometimes I add a little cayenne pepper or a splash of hot sauce if you like a bit of heat.
- Add Veggies. Stir in cooked broccoli, peas, or spinach for a healthy twist.
- Try Different Cheeses. Swap the cheddar for Gruyère, Monterey Jack, or a blend of your favorites.
- Top with Breadcrumbs. For a crunchy topping, sprinkle some toasted breadcrumbs over the top before serving.
Make-Ahead and Storage Tips
Mac and cheese is best when eaten fresh, but you can save the leftovers! Store any extra mac and cheese in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat it, I find the best way is on the stovetop over low heat. You might need to add a little splash of milk to help make it creamy again as it heats up.
I don’t recommend freezing this dish, as the Greek yogurt can separate and make the texture a little strange when it thaws. So, enjoy it within a few days for the best taste and texture!
Recipe FAQs
Can I use flavored Greek yogurt?
I’d stick with plain Greek yogurt for this recipe. Flavored yogurts have added sugars and flavors that wouldn’t taste very good with the cheesy sauce. You want that classic savory flavor to shine through.
What to serve with Greek yogurt mac and cheese?
This dish is great on its own, but it also pairs well with so many things! Try it with some warm Cornbread Muffins or a fresh Watermelon Cucumber Feta Salad for a complete and tasty meal.
Why did my sauce turn out lumpy?
This can happen if you add the milk too quickly or if the yogurt is too cold. Add the milk slowly while whisking, and let the yogurt come to room temperature before stirring it in.
Can I use low-fat ingredients?
Yes, you can. Low-fat milk, cheese, and Greek yogurt will work just fine. Just know that the sauce might not be quite as rich and creamy as it would be with full-fat versions.
Can I bake this mac and cheese?
Definitely!! After combining the pasta and sauce, pour it into a baking dish, top with more cheese and breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
How do I prevent the sauce from separating?
The key is to remove the saucepan from the heat before you stir in the Greek yogurt. High heat can cause the yogurt to curdle or separate. Gentle, low heat is your friend here!
Can I use a different type of pasta?
Of course! Any short pasta shape will work beautifully. Try rotini, shells, penne, or cavatappi. Use whatever you have in your pantry or whatever your heart desires.
My sauce is too thin. How can I fix it?
If your sauce seems a little thin, just let it simmer on the stove for a few more minutes, whisking occasionally. It will thicken up as it cooks.
Greek Yogurt Mac and Cheese
Ingredients
- 8 ounces uncooked macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups 1% or 2% milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ½ cup plain Greek yogurt
Instructions
- Cook the pasta: Cook macaroni according to package directions until al dente. Drain well and set aside.
- Make the roux: In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute, whisking constantly.
- Whisk in milk: Gradually pour in milk while whisking. Continue cooking and whisking for 3-5 minutes, until the sauce thickens.
- Add cheese and yogurt: Reduce heat to low. Stir in shredded cheddar and salt until the cheese is melted. Remove from heat and stir in plain Greek yogurt.
- Combine and serve: Add the cooked pasta to the cheese sauce and stir until everything is well-coated. Serve immediately.
Notes
- Shred your own cheese from a block for the smoothest, meltiest sauce.
- Let the Greek yogurt sit at room temperature for 15-20 minutes before using it.
- Be sure to remove the sauce from the heat before you stir in the yogurt.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
- Reheat leftovers on the stove with a splash of milk to restore creaminess.
