Mac and cheese is classic comfort food, but this Greek Yogurt Mac & Cheese brings a fresh twist to the familiar favorite. Greek yogurt joins cheddar, mozzarella, and Parmesan to create a creamy, cheesy sauce, while a crunchy panko topping adds contrast to every spoonful. A little chili powder gives the dish extra flavor, making it a satisfying choice for a family dinner or a hearty side dish.
The recipe starts with eight ounces of pasta, such as macaroni, penne, or farfalle. While the noodles cook, sauté chopped onion in butter until translucent. In the same pan, prepare a simple sauce by combining butter and flour, then gradually whisking in nonfat milk and Greek yogurt until thickened. Stir in the cheeses and additional yogurt, then season with salt, pepper, and chili powder.
Once the pasta, onions, and cheese sauce are combined, transfer everything to a greased baking dish. Finish with panko breadcrumbs and Parmesan, then bake at 350°F for about 30 to 35 minutes, until the cheese is bubbling and the topping is golden brown.
For a smooth sauce, add the milk gradually while whisking to help prevent lumps. A sturdy whisk for making cheese sauce is a useful kitchen tool for this step, especially when working the flour mixture into a creamy base.
This recipe makes four to six servings and takes approximately 47 minutes from start to finish. Greek yogurt adds tanginess and creaminess, while the combination of cheddar, mozzarella, and Parmesan delivers the familiar cheesy flavor that makes baked macaroni so comforting.
Serve Greek Yogurt Mac & Cheese alongside roasted vegetables, a crisp green salad, or your favorite main dish. It also works well as a meatless meal when paired with vegetables. With its creamy center and crisp, golden top, this baked version offers a delicious way to bring a little variety to your usual mac and cheese routine.
Serve this mac & cheese with Honey Mustard Chicken Fingers, Chicken Tenders or some spicy Buffalo Chicken Meatballs.
Print
Greek Yogurt Mac & Cheese
- Total Time: :47
- Yield: 4-6 1x
Ingredients
- 8 ounces macaroni, penne or farfelle noodles
- 4 1/2 tablespoons butter
- 1/3 cup flour
- 1/2 medium onion, chopped
- 1 cup nonfat milk
- 1/2 cup nonfat Chobani
- 6 ounces part skim cheddar cheese
- 1/4 cup part-skim mozzarella cheese
- 2 tablespoons Parmesan cheese
- 1/4 cup + 1 tablespoon 2% Chobani
- Liberal dashes salt and pepper
- 1 tablespoon chili powder
- 1/4 cup Panko bread crumbs
Instructions
- Preheat oven to 350 degrees F. Grease a 3 quart baking dish with nonstick cooking spray and set aside. Bring noodles to a boil in water, rinse and set aside.
- In a large pan, heat 1/2 tablespoon butter. Add onions and cook on medium high heat until just translucent, about 3 – 4 minutes. Remove from pan and set aside. In the same pan, heat remaining butter. Add flour and cook about 2 minutes. Slowly whisk in milk and 1/2 cup yogurt until mixture is thick. Remove from heat and stir in cheddar, mozzarella and 1 tablespoon Parmesan cheese and remaining 1/4 cup + 1 tablespoon yogurt. Mix well. Add salt, pepper and 1 tablespoon chili powder. Mix onions, pasta and sauce together.
- Pour mixture into the prepared baking dish. Sprinkle with bread crumbs, remaining 1 tablespoon Parmesan cheese and 1 tablespoon chili powder. Bake for 30 – 35 minutes, or until cheese is bubbly and bread crumbs have browned.
Notes
-
Nutritional information per 1 cup serving:
- Calories: 289
- Fat: 12 grams
- Carbohydrates: 28 grams
- Protein: 14.5 grams
- Fiber: 4.5 grams
- Weight Watchers Points Plus Points: 7
- Prep Time: :15
- Cook Time: :32
- Category: Side Dish
- Method: Oven