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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do you ever consume eggs? I understand that you are a vegan and gave your reasons for quitting milk, but did you just quit eggs as well since that is part of being vegan as well? I am a mostly-vegan and I was just wondering:)
This was so delicious, yet so easy!! Definitely going down as one of my staple recipes. I added broccoli to the mix and it turned out great. Love how you can use whatever cheese you like! Thanks!!
Delicious! I make Keffir and I used that instead of the Greek Yoghurt and it was so good. I just bought your cookbook last night and I will be cracking it open today! It is beautiful.
1) First and foremost this recipe was amazingly delicious! Loved the greek yogurt!
2) Mine did not look anything like the pic. However, I used part-skim mozzarella for the cheese so that might have been why. The cheese and milk mixture never really stuck to the pasta–but that didn’t stop me from enjoying it.
3) I wouldn’t consider the portion size a main entree size for dinner. However, I eat it as an entree at lunch (with a salad) and it’s perfect.
4) Definitely a wonderful recipe…thanks for sharing 🙂
So I tried making this for lunch today, and I was not excited about the results. Can anyone advise what I may have done wrong? The mac and cheese seemed gritty to me, not creamy like the photos suggest. It looked creamy, but the sauce was thickening the moment I put it on the plate.
I used regular pasta shells, Sargento reduced fat cheddar cheese, Fage greek yogurt, and almond milk.
Maybe it doesn’t work with reduced fat cheese? Also almond milk separates when heated and gets watery. At least the Blue Diamond one does anyway. I used regular cheese and Silk and it was fine.
I think you have to use the vegan cheese. I used full fat Colby Jack and cheddar and whole cow milk the first time I made it and it wasn’t good. The cheese wasn’t creamy, didn’t stick to the pasta and once it hit room temp all the cheese clumped. I made it again tonight with the Daiya cheese and almond milk and it was great. Super saucy and cheesy.
I used cheddar (not vegan) and it was perfect.
Made this for dinner and even the picky 6 year old gave it two thumbs up! 🙂
All I can say is THIS WAS SO YUMMY! 🙂 I love your dessert recipes but I’m always even more excited about your savory meals since we don’t eat desserts every day. Your sweet potato chili has become a staple in our house, and this mac and cheese recipe may just become one too. There were no leftovers!
Used cheddar cheese and skim milk.
Very good, will make again.
I’m making this again tonight for the fifth or sixth time since you posted it. Sometimes I add a little chili powder and garlic powder, but it’s also really good following the recipe to a T without adding anything.
Thanks for another brilliant recipe!
Hi Katie, This looks delicious. I was wondering, would it work with normal soy instead of Greek yoghurt, as vegan Greek yoghurt is not available where I live? Many thanks.
It works!
Strain it first.
This looks sooooo good, can’t wait to try and make this !!!!
Katie — For your Greek yogart Mac n Cheese could you substitute Milk for Soy Milk? Do you think it would be yummy that way? Let me know your thoughts, thanks!
I made it with soymilk and it is definately yummy that way!
Just tried this recipe for lunch. The consistency was right on -creamy and cheesy. But Daiya cheddar had very distinctive taste that I did not really appreciate for this dish. I like the yogurt idea so I might try this recipe again with just regular cheese! Thanks Katie!
Great family approved recipe. I will definitely make it again!
Hello new favorite dinner! I saw this on Pinterest, went out and bought all the ingredients so I could make it right away. It was delicious! Thank you, Pinterest!
This recipe rocked my face off!!!
I am OBSESSED! THANK YOU!!!!