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.
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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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This is my kids new favorite mac and cheese recipe! Thanks for posting!
It’s be nice if I could print the recipe. For some reason, only on your website, I cannot actually print, only the title shows.
Thank you for the recipe though.
This is my new go-to Mac & Cheese recipe! So easy and delicious and my toddler loves it too. I add 1/2 tsp. yellow mustard to the sauce.
This did not work for me at ALL. It just clumped the cheese together and all I had was a thick cheese mush in orange milk….
I didn’t have that problem. What brand of cheese did you use?
This exact same thing happened to me… FML
Had this last night, was quite delicious, and would definitely make again.
However, how did you calculate the 230 calories per serving? All of the dry elbows I can find have roughly 200 calories per 1/2 cup, and Kraft Fat Free cheddar has 90 calories per 1/2 cup, so I’m at 290 calories even without the milk and the yogurt. If we go with Daiya Cheddar shreds, that doubles the calories from the cheese from 90 cals to 180 cals.
Hoping you’re using a different kind of pasta I’m unaware of!
Made this tonight (non-vegan version) and it was delicious and reminded me of fondue. So much easier than the baked mac and cheese I make and much healthier, too! Thanks for the recipe!
I tried this recipe tonight. I waited for the cheese to melt. It finally did but once I added the Greek yogurt, the cheese clumped back together. Is there a way to not have this happen?
That is so strange. I haven’t had that problem but maybe it depends on the brand of yogurt? Maybe try stirring the yogurt in at the very end and only very gently heating?
Can I use plain Coconut Yogurt???
This has become my family’s favorite homemade mac-n-chesse. My husband and daughter are not big mac-n-cheese fans (I don’t know how they are not!) but they truly LOVE this recipe. The first time I made it I only made it for myself but gave them a little bit as a side dish – they then proceeded to eat most of it! Now whenever I make it I actually double the amount of pasta but leave the sauce portion the same. No one has notice the difference but with double the pasta there isn’t a ton of sauce left (the original was too saucy) and it is still amazing. I want to mention to make sure to follow the directions exactly how they are written. The cheese and milk have to be completely combined / melted before the Greek yogurt is added or the yogurt will curl and the sauce will be watery and not taste right.