Name: Greek Yogurt Mac And Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 250g (9oz) Elbow Macaroni: Classic pasta shape for creamy sauce.; 30g (2 Tbsp) Unsalted Butter: For a rich roux base.; 30g (2 Tbsp) All-Purpose Flour: Thickens the milk into a smooth sauce.; 300ml (1 ¼ cup) Whole Milk: Creates a creamy texture.; 150g (5oz) Sharp Cheddar Cheese, Grated: Provides a bold, classic flavor.; 100g (3½oz) Mozzarella Cheese, Shredded: Adds meltiness and stretch.; 120g (½ cup) Plain Greek Yogurt, Full-Fat: Adds tang and protein.; ½ tsp (½g) Dry Mustard Powder: Enhances cheesy flavor.; ¼ tsp (½g) Smoked Paprika: Adds smoky depth.; ½ tsp (2g) Kosher Salt: Essential seasoning.; ¼ tsp (0.5g) Freshly Ground Black Pepper: Balances richness.; 30g (¼ cup) Panko Breadcrumbs: Creates a crispy topping.; 1 Tbsp (15ml) Olive Oil: Coats breadcrumbs for crisping.; Fresh Flat-Leaf Parsley, Finely Chopped: For garnish.

Description

This recipe elevates classic mac and cheese with a creamy, tangy sauce made with full-fat Greek yogurt, adding protein and flavor. It’s a comforting and surprisingly healthier weeknight dinner option.

Ingredients

250g (9oz) Elbow Macaroni: Classic pasta shape for creamy sauce.
30g (2 Tbsp) Unsalted Butter: For a rich roux base.
30g (2 Tbsp) All-Purpose Flour: Thickens the milk into a smooth sauce.
300ml (1 ¼ cup) Whole Milk: Creates a creamy texture.
150g (5oz) Sharp Cheddar Cheese, Grated: Provides a bold, classic flavor.
100g (3½oz) Mozzarella Cheese, Shredded: Adds meltiness and stretch.
120g (½ cup) Plain Greek Yogurt, Full-Fat: Adds tang and protein.
½ tsp (½g) Dry Mustard Powder: Enhances cheesy flavor.
¼ tsp (½g) Smoked Paprika: Adds smoky depth.
½ tsp (2g) Kosher Salt: Essential seasoning.
¼ tsp (0.5g) Freshly Ground Black Pepper: Balances richness.
30g (¼ cup) Panko Breadcrumbs: Creates a crispy topping.
1 Tbsp (15ml) Olive Oil: Coats breadcrumbs for crisping.
Fresh Flat-Leaf Parsley, Finely Chopped: For garnish.

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Instructions

Cook Pasta: Boil macaroni until al dente, then drain.
Make Roux: Melt butter, whisk in flour for 1-2 minutes.
Add Milk: Gradually whisk in warm milk until thickened.
Melt Cheese: Stir in cheddar and mozzarella until smooth.
Incorporate Yogurt: Remove from heat, fold in yogurt, mustard, paprika, salt, and pepper.
Combine: Toss pasta with cheese sauce.
Bake: Pour into a baking dish, top with oiled panko, and bake for 20-25 minutes.
Rest: Let rest for 5 minutes before serving.

Notes

For a crispier topping, use panko breadcrumbs and ensure the baking dish isn’t covered. Feel free to experiment with different cheeses and pasta shapes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 500 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 75 mg