Print

Amazing 30-Minute Creamy Greek Yogurt Mac and Cheese

Creamy Greek Yogurt Mac and Cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a lighter, surprisingly creamy macaroni and cheese made with Greek yogurt instead of heavy cream or butter. This recipe delivers classic comfort flavor while keeping things fresh and satisfying.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk (whole or 2%)
  • 1 cup plain Greek yogurt (full-fat recommended for best texture)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of paprika

Instructions

  1. Cook macaroni according to package directions until al dente. Drain well and set aside.
  2. In a medium saucepan over medium heat, melt the butter.
  3. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Do not boil.
  5. Remove the pan from the heat. Let it cool for one minute.
  6. In a small bowl, gently whisk the Greek yogurt until smooth.
  7. Whisk the yogurt into the thickened milk mixture until fully combined.
  8. Stir in the shredded cheeses until completely melted and the sauce is smooth.
  9. Season the sauce with salt, pepper, and paprika.
  10. Add the drained macaroni to the cheese sauce and stir gently to coat everything evenly.
  11. Serve immediately for the best creamy texture.

Notes

  • Use full-fat Greek yogurt for the creamiest results; lower fat versions may cause the sauce to separate slightly.
  • Shred your own cheese from a block; pre-shredded cheeses contain starches that prevent smooth melting.
  • For a tangier flavor, you can substitute 1/4 cup of the cheddar with Gruyère cheese.

Nutrition

Find it online: https://flavorvista.com/creamy-greek-yogurt-mac-and-cheese/