Greek Yogurt Macaroni and Cheese

Forget going out to eat or ordering takeout every time you crave American food. Try making Greek Yogurt Macaroni and Cheese at home. One portion of this dish contains approximately 23g of protein, 15g of fat, and a total of 499 calories. This recipe serves 6. For 84 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If you have greek yogurt, sharp cheddar cheese, elbow macaroni, and a few other ingredients on hand, you can make it. Many people really liked this main course. 146 people were glad they tried this recipe. It is brought to you by Tori Avey. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. Similar recipes include Greek Yogurt Macaroni and Cheese, Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, and Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Stir in the elbow macaroni. Boil until just tender (dont overcook it). Drain the pasta in a colander and spray cool water over it to keep it from sticking together.

In a large pot, melt butter over medium heat. Whisk in the flour, salt, and black pepper. Stir to form a thick paste.

Slowly whisk in the milk, cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, until it thickens and begins to bubble around the edges. Do not let the sauce boil.

Whisk in grated cheddar cheese. Stir until cheese is melted and a thick sauce forms. Stir in the Greek yogurt until smooth. Stir the cooked macaroni into the sauce, making sure all the pasta is evenly coated by sauce.

Pour macaroni with cheese sauce into a greased 2 qt gratin or 8x8 baking dish, spreading out out into an even layer and scraping all remaining sauce from the pot over the top of the pasta.

Mix together the breadcrumbs and smoked paprika and evenly sprinkle over the top of the pasta. Place in the oven and bake at 450 degrees F for 15 minutes until the top and breadcrumbs are golden brown to your liking.

Serve hot. For a spicy twist, substitute cayenne pepper for black pepper.

 

Step by step:

1. Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Stir in the elbow macaroni. Boil until just tender (dont overcook it).

2. Drain the pasta in a colander and spray cool water over it to keep it from sticking together.In a large pot, melt butter over medium heat.

3. Whisk in the flour, salt, and black pepper. Stir to form a thick paste.Slowly whisk in the milk, cup at a time.

4. Heat the milk mixture over medium heat for a few minutes, whisking frequently, until it thickens and begins to bubble around the edges. Do not let the sauce boil.

5. Whisk in grated cheddar cheese. Stir until cheese is melted and a thick sauce forms. Stir in the Greek yogurt until smooth. Stir the cooked macaroni into the sauce, making sure all the pasta is evenly coated by sauce.

6. Pour macaroni with cheese sauce into a greased 2 qt gratin or 8x8 baking dish, spreading out out into an even layer and scraping all remaining sauce from the pot over the top of the pasta.

7. Mix together the breadcrumbs and smoked paprika and evenly sprinkle over the top of the pasta.

8. Place in the oven and bake at 450 degrees F for 15 minutes until the top and breadcrumbs are golden brown to your liking.

9. Serve hot. For a spicy twist, substitute cayenne pepper for black pepper.

Nutrition Information:

covered percent of daily need