Lightened-up, ultra creamy Greek yogurt mac and cheese…
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
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…
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?!”
Greek Yogurt Mac & Cheese
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
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I made this for my lads last night, Katie, and they yummed it down! Easy and delicious. Thank you for the recipe!
How do you keep your sauce from getting stringy? I tried this and loved the flavor, but I need help with the sauce.
Hmm I have never had that problem. I use cheddar cheese or vegan daiya. What type are you using, and what yogurt?
I just tried making it, and I don’t know what I did wrong. I put in the milk and cheese to cook in the pot, and all I ended up with was some hot milk with a glob of melted cheese. They didn’t blend together at all. Any ideas? I would like to try this again sometime!
Did you keep stirring the mixture as it melted? If you didn’t, that might have been what caused the cheese and milk not to blend.
Tried this recipe out. Added my own twist with butternut squash puree, sauteed yellow squash, and mushrooms. It was really tangy, and I was actually happy with that! I did use vegan cheese, which melted, but took longer. Next time, I’d probably add more milk to loosen up the sauce, because it was thick rather than creamy.
A must make! I used vanilla Greek yogurt because of course I grabbed the wrong one and didn’t want to go back into town. It made it more of a “sweet” sauce but it was still tasty! I added some fresh garlic, onion powder, and parsley. I’m freezing these for work! Thank you.
Is there a printable form of the recipe? I don’t see a “Print Now” button. Just wondering as sometimes that is a more convenient format for me…
This one was posted back in 2012 so it’s too old to have a print version (all her recipes posted 2015 and on have a print option), but just copy and paste the ingredients/instructions into a word document and you can then print from there 🙂
I made a box of kraft Mac and cheese followed those directions minus the butter and milk.
1/2 cup half and half
1/2 cup Greek plain non fat yogurt
Yummy!
I threw mine out as well. The cheese turned like that slime you make with glue. Freakin nasty
Loved this recipe! Wanted to share that I used Trader Joe’s soy cheese blend and it melted perfectly. Will definitely make it again.
I was looking for a low cal Mac and cheese recipe and was hoping for something with a little more protein. I came across this recipe and I made it tonight. It was a bit saucy until I let it sit for a 5-10 minutes. I only used 1 8oz block of cheese, I didn’t need two cups. That saved on some calories. I added nutritional yeast to amp up the cheesy flavor as well as garlic powder, onion powder, and ground mustard. It was much easier to make than a traditional Mac and cheese recipe. I didn’t have to babysit milk and flour which was great. I used almond milk and Fage 0% yogurt and it came out great. Will make again.