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Greek Yogurt Macaroni and Cheese

Creamy baked macaroni and cheese made lighter with Greek yogurt for a rich, tangy finish.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 8 servings

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). Grease a 2‑quart gratin dish or an 8x8 baking dish.
  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just tender; do not overcook. Drain and rinse briefly with cool water to stop cooking and prevent sticking.
  • In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and black pepper to form a smooth paste (roux).
  • Slowly whisk in the milk, adding about 1/4 cup at a time, until fully incorporated. Continue cooking over medium heat, whisking frequently, until the sauce thickens and bubbles around the edges; do not boil.
  • Remove the saucepan from heat and stir in the shredded cheddar until melted and smooth. Stir in the Greek yogurt until the sauce is creamy.
  • Fold the cooked macaroni into the cheese sauce, making sure the pasta is evenly coated. Transfer the mixture to the prepared baking dish, scraping any remaining sauce into the dish.
  • Combine the breadcrumbs and smoked paprika, sprinkle evenly over the top of the macaroni, and bake at 450°F (230°C) for 15 minutes, until the topping is golden brown.
  • Remove from the oven and let sit a few minutes before serving. Serve hot.

Equipment

  • Large Pot
  • Colander
  • Medium Saucepan
  • Whisk
  • 2-qt gratin dish or 8x8 baking dish
  • Measuring Cups and Spoons

Notes

  • Do not overcook the pasta; it should be just tender before baking.
  • Use nonfat or lowfat Greek yogurt as specified for a lighter texture.
  • Adjust salt to taste after baking if you reduced it initially.
  • For a spicier version, substitute cayenne for black pepper as suggested.