Greek Yogurt Mac & Cheese

4.98 from 40 votes
Jump to Recipe

Lightened-up, ultra creamy Greek yogurt mac and cheese…

Healthy Mac & Cheese Recipe
pin-it

The healthy mac and cheese recipe you can feel good about serving your family.

So rich and creamy, it might be the creamiest mac and cheese recipe you will ever find… even without any butter or flour!

This Greek yogurt mac and cheese is healthy comfort food at its absolute yummiest.

You May Also Like: Vegan Mac And Cheese

Greek Yogurt Mac Cheese
pin-it

A few weeks ago, my mother called me up after work and mentioned she was trying to figure out what to make as a quick and easy dinner for herself and my dad.

At the time, I had an idea for a Greek yogurt mac and cheese recipe in my head, but I’d never actually made it.

I said she could try the idea out if she felt up for experimenting.

Happily, my mother is a good sport and accepted the job. I wrote down the very basic gist of a recipe, sent it to her as an email, and she got to work…

Greek Yogurt Macaroni & Cheese
pin-it

A few hours later, she sent me a reply email that the meal was fantastic – a keeper for sure!

In fact, all of the photos in this post are actually hers. When she texted me a few pictures of her finished results, I loved them so much that I decided, “Why take new pictures for the blog post with my fancy Canon camera when these iphone photos look so good?!”

Creamy Greek Yogurt Mac & Cheese Recipe
pin-it
4.98 from 40 votes

Greek Yogurt Mac & Cheese

Lightened up creamy Greek yogurt macaroni and cheese for a healthy lunch or dinner.
Total Time: 15 minutes
Yield: 4 servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients

  • 2 cups dry elbows or small pasta (7 oz)
  • 2 cups shredded cheese, such as Daiya
  • 1/2 cup milk of choice
  • 1/8 to 1/4 tsp salt (I use 1/4 tsp)
  • 1/2 cup unsweetened Greek yogurt (I used dairy-free Homemade Greek Yogurt)
  • optional spinach, kale, or veggies of choice

Instructions 

  • Cook the macaroni in salted water until al dente, then drain but don’t rinse with water. Meanwhile, in a small pot, stir together the milk, cheese, and salt until cheese melts. Add the yogurt and cook on low, just until the sauce is hot. Stir in the cooked pasta and any veggies you desire.
    View Nutrition Facts

Notes

Also be sure to try this Cauliflower Mac And Cheese.
 
 
Like this recipe? Leave a comment below!

.

Popular Recipes Right Now:

cauliflower-pizza-crust-recipe.jpg

Cauliflower Pizza Crust – just 5 ingredients!

.

Cranberry Orange Bread

.

hello-breakfast-recipes.png

More About The Cookbook

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC’s 5 O’clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

You may also like

Don’t Miss Out On The NEW Free Healthy Recipes
Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




157 Comments

  1. Kim says:

    Why are you so excited about claiming this recipe includes no flour? It’s pasta!! You post some great recipes, but seriously…….

    1. Chocolate Covered Katie says:

      Many mac and cheese recipes do call for flour. It thickens the sauce.

    2. Karen says:

      Both allrecipes and foodnetwork mac and cheese recipes call for flour.

      This looks delicious Katie! Perfect for the snowstorm we are having!

    3. Rachel Sandler says:

      You can buy gluten-free pasta at any grocery store, but substituting gluten-free flour as a sauce thickener creates a disgusting, gummy mess. This is a recipe that even those with Celiac’s could enjoy.

    4. Madi says:

      Shut your mouth Kim or else your gonna catch these hands

      1. korkys says:

        *You’re

        1. korkys says:

          *you’re (gonna)

  2. Anne says:

    How much is this? Seems like a very small serving to me. If I’d have this for dinner with no veggies added but a portion of veggies on the side, would this still feed 4?

    also, how much is the shredded cheese/greek yoghurt in grams? I’m not American and I’m sure I’m not the only one! the greek yoghurt I could kinda figure out by using mililiters I guess but the schredded cheese???

    1. Bob says:

      Recipe calls for 2 cups pasta uncooked. This equals four servings of pasta. If you have ever made pasta before you should have a general idea of how many servings this will be for you. If you want more, make more lol. You can also make vegetables and other things with it…

      1. Anne says:

        I wasn’t asking for permission to make more, I was asking how much this recipe is. 7 oz is 200 grams which is not much (recommended amount is 100g dry pasta per person – which is too much for me but still). So what I was wondering and asking is if it is big/filling enough to make up for the little amount of pasta as a main dish. Do I get a nice plate full of food or just a small bowl? Just the amount of pasta isn’t gonna clarify that and Katie has made this recipe before so I figured I could ask.

        1. anonymous says:

          Hi Anne, Actually 50 grams is a serving of pasta, not 100. I think cheese will list the grams on the package. Hope that helps!

    2. priya says:

      hi! just popping in 🙂 1 serving of pasta varries among brands, but generally:
      1 serving ~1/2c/~50g/2 oz.

  3. Amanda @ Positively Amanda says:

    Yum! I love mac & cheese and this looks absolutely delicious! 🙂

    1. Ariana says:

      It IS so delicious!
      5 out of 5 stars from me and the hubs! Will be making this again for sure 🙂

  4. Alyssa says:

    I love Greek yogurt, but would never have thought of trying it as a mac and cheese sauce base. I wonder how this would work with GF quinoa pasta – sounds like a new dinner recipe for me to try!

      1. Autumn K. says:

        I just made it with the GF quinoa elbow pasta and it turned out great!

  5. Carly says:

    I would suggest trying this with spiralized zucchini or other spiralized vegetable noodles. I bet it would be equally good and this time – no flour at all!

    1. Tara says:

      Great idea!!!

  6. Cassie says:

    Wowie wow wow! This looks like a MUST!

  7. Cheryl says:

    I seriously want to try this But hubs won’t eat Daiya so what other cheese could I sub? This sounds sooo yummy! Thank you Katie!

      1. anonymous says:

        Or follow your heart brand!

    1. Alyssa says:

      I don’t much care for Daiya shreds either Cheryl. I ABSOLUTELY LOVE Go Veggie Vegan Shreds though. I don’t know if it is very easy to find for everyone (I live in a tourist town, so different brands are pretty accessible here), but I would totally recommend it…even if you have to order it online. It taste NOTHING like Daiya to me…complete night and day difference.

    2. christine says:

      so delicious just came out with cheddar shreds that I hear melt wonderfully!

  8. sybil says:

    Hi Katie! I love this version with the greek yogurt! What kind of yogurt was in the base, was it soy or something else? Also, are there any ideas you might have for a kind of like fruit and Greek Yogurt breakfast-y bar that could be portable? I think the portability for travelers and kids going to sports practices are really high on our list. Thanks! I still haven’t gotten your cookbook, but hope to very soon! It looks beautiful

    1. anonymous says:

      She says Wholesoy in the homemade greek yogurt post so I would assume this is with that.

      You should definitely get the cookbook! I haven’t made a bad recipe from it yet!

  9. Mike S says:

    I’ve enjoyed many of your posts, but this one rocks my world. Will be trying this TONIGHT. I’m not a vegan though, my plan is to use cow’s milk greek yogurt, unsweetened soy milk for the milk of my choice, and a reduced amount of cave-aged gruyere as vitamin K2 and efficient cheesy flavor delivery medium. Thanks for the inspiration!

    1. Heather says:

      I used cows milk greek yogurt and it was great!

  10. Jules @ WolfItDown says:

    Mmmm this sounds delicious and so light that you don’t have to feel guilty for having seconds! I would maybe try and add a little bit of garlic too, yum! 😀 Thanks for the recipe Katie x

  11. Amanda @ Slimplify Life says:

    This looks delicious! I’ve made a similar recipe with a dash of onion and garlic powder, it was definitely a crowd pleaser 🙂

  12. Love Low Fat says:

    That looks so gooey and delicious!!

  13. Shell says:

    Wouldn’t the sauce already be hot when you add the yoghurt? You don’t mention how to melt the cheese in the milk but I assume it’s heated (maybe in the microwave?).

    Also, is it an American thing to rinse pasta in water? Just wondering on the origins of the warning NOT to rinse when it wouldn’t have even crossed my mind to do it in the first place lol

    1. Emily says:

      Yes, it is commonplace to rinse pasta in cool water after draining it in America. I don’t do it personally but know many who do. I think it is supposed to stop the pasta from continuing to cook and no longer being al dente.

      1. Rachel Sandler says:

        It also washes away any starch on the surface of the pasta, which prevents it from sticking together.

      2. Anon says:

        I’m American and I’ve never heard of rinsing the pasta unless you’re wanting a cold pasta dish like pasta salad, lol. Learn something new everyday.

  14. Irene Takamizu says:

    I don’t see how there is 6 grams of fiber per serving in this recipe. It’s not in the macaroni, nor in the yogurt or cheese. Please tell me what I am missing.
    Thanks,
    Irene

    1. Sarah says:

      There is 1 gram of fiber per 1/4 cup serving of Daiya cheese. So that’s 8 grams of fiber from the cheese: http://us.daiyafoods.com/products/dairy-free-cheese-shreds/mozzarella-style-shreds

      Then there is 1 gram of fiber in the soy greek yogurt: https://lett-trim.today/homemade-greek-yogurt-nutrition-facts/%3C/a%3E%3C/p%3E

      And let’s say she used soy milk for the milk option. There is 2 grams of fiber per cup of soy milk. So that’s 1 gram there: http://silk.com/products/original-soymilk

      For the pasta, we can just assume that’s it’s regular elbow pasta, because that’s what the recipe calls for. Each 2 oz serving of pasta has 2 grams of fiber. So, 7 oz/2 oz = 3.5 servings x 2 grams = 7 grams of fiber from the pasta: http://www.barilla.com/content/product/elbows

      Adding it all up: 8 + 1 + 2 + 7 = 18 grams of fiber for the whole recipe, divided 4 servings = 4.5 grams of fiber per serving if my mental math is correct. Not exactly 6 grams, but close. And perhaps the brand of milk, yogurt or pasta that Katie used was higher in fiber than the examples that I found.

      1. Jamie B. says:

        I used whole grain baby shells in mine and it came out to around 6 grams fiber. My milk I used doesn’t have any fiber. It turned out really well with the baby shells. They scooped up all the cheesey sauce so you got cheese in every bite 🙂

    2. masala girl says:

      try whole grain pasta! 🙂 it usually has 6-8 g fiber per 2 oz serving. 🙂

  15. June Joseph says:

    An interesting aside. I made these chocolate cookies in the 60’s found in a Wesson oil
    booklet. They were called Chocolate Crinkle cookies. Still love them.

    1. Lauren says:

      I think my family has that same recipe! We make it every year for Christmas! 🙂