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Homemade Greek Yogurt Macaroni and Cheese photo

Greek Yogurt Macaroni and Cheese

A creamy, tangy macaroni and cheese made lighter with Greek yogurt and finished with a crunchy smoked-paprika breadcrumb topping.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons salt if salt sensitive use less and salt to taste after cooking
  • 1/4 teaspoon black pepper
  • 2 cups low-fat milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 3/4 cup Greek yogurt nonfat or lowfat
  • 2 tablespoons breadcrumbs
  • 1/8 teaspoon smoked paprika

Equipment

  • Large Pot
  • Colander
  • Whisk
  • Measuring cups and spoons
  • 2-qt gratin dish or 8x8 baking dish
  • Mixing Spoon
  • Oven

Method
 

  1. Preheat the oven to 450°F (230°C).
  2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just tender; do not overcook. Drain in a colander and run cool water over the pasta to stop cooking and prevent sticking.
  3. In a large pot or saucepan over medium heat, melt the butter. Whisk in the flour, salt, and black pepper to form a thick paste (roux) and cook 1 minute while whisking.
  4. Slowly whisk in the milk, about 1/4 cup at a time, until smooth. Continue to cook over medium heat, whisking frequently, until the sauce thickens and just begins to bubble around the edges; do not let it boil.
  5. Remove the sauce from heat and whisk in the shredded cheddar until melted and smooth. Stir in the Greek yogurt until fully combined.
  6. Toss the drained macaroni into the cheese sauce, stirring until all pasta is evenly coated. Transfer the macaroni and cheese to a greased 2-qt gratin or 8x8 baking dish, spreading into an even layer.
  7. Combine the breadcrumbs and smoked paprika, then sprinkle evenly over the top of the pasta.
  8. Bake in the preheated oven for 15 minutes, until the topping is golden brown and the dish is heated through. Serve hot.
  9. Optional: for a spicy twist, substitute cayenne pepper for the black pepper.

Notes

  • You will also need a large pot, colander, and a 2-qt gratin or 8x8 baking dish.
  • Do not overcook the pasta; it should be just tender before baking.
  • Do not let the milk sauce boil; heat until it thickens at the edges.
  • Use nonfat or lowfat Greek yogurt as specified for best texture.