Greek Yogurt Mac and Cheese
A lighter, healthier twist on the classic comfort food! This Greek Yogurt Mac and Cheese is incredibly creamy, packed with tangy flavor, and comes together in under 30 minutes. It's a quick and easy weeknight dinner the whole family will adore.
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.