Greek Yogurt Macaroni and Cheese – Lightened-Up Comfort Food!
Healthier Vegetarian Mac and Cheese Recipe with a
Smoky, Crispy Breadcrumb Topping
Tube-shaped macaroni originated in Italy as maccheroni, which may come from the lost word maccare, meaning “to pound.” It was one of the earliest forms of pasta developed and the name was commonly used as a blanket term for all types of pasta, apart from lasagna and those with filling. In 18th century England macaroni became quite fashionable and was used as a slang term for dandies who wore white powdered wigs with curls resembling pasta. The English were also fond of using macaroni in sweet puddings, not unlike Jewish noodle kugels. Arguably, one of the greatest developments to come along in macaroni’s history was the introduction of a cheese sauce, which gave birth to the now commonplace treat known as macaroni and cheese.
While macaroni and cheese may seem commonplace in American homes today, it was once enjoyed as a delicacy of sorts by Europe’s elite classes. A very early recipe for the dish appeared in the famous historical cookbook Forme of Cury, which was a highly regarded resource in most royal kitchens. Eventually macaroni and cheese moved into aristocratic homes, then eventually made its way across the sea to American kitchens. Thomas Jefferson is often credited with popularizing macaroni in America after his European travels. Jefferson’s African American slave chef, James Hemmings, accompanied Jefferson to France where he studied classic French cooking. It was there that he mastered a recipe for macaroni and cheese that Jefferson is said to have adored. In true French fashion, this version contained far more cream than the one found in Forme of Cury.
Cheese, butter, cream, pasta… these are a few of my favorite things. In fact, I love them so much that I’m tempted to indulge in macaroni and cheese on a daily basis. However much my tastebuds would love that, I do not get enough exercise to justify eating that much mac and cheese! That’s why I developed this lighter Greek Yogurt Macaroni and Cheese recipe, which combines sharp cheddar and Greek yogurt to create a lighter yet very flavorful cheddar sauce. While it’s not exactly health food, it is much healthier than a full-fat macaroni and cheese recipe. It’s so creamy and delectable, you won’t miss the extra fat from those ultra-rich recipes made with heavy cream and four different cheeses. This version is healthier, easier on the stomach and oh-so-tasty. You’ll love it, promise!
Note: If you’re vegetarian, be sure to use a cheese with a vegetarian rennet.
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Food Photography Beauty Shots & Styling by Louise Mellor
Greek Yogurt Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/4 teaspoons salt if salt sensitive use less and salt to taste after cooking
- 1/4 teaspoon black pepper
- 2 cups lowfat 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
NOTES
Instructions
- 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 (don’t 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, ¼ 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.
Nutrition
tried this recipe?
Let us know in the comments!
Research Sources:
Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford UP, 1999. Print.
Miller, Adrian. Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. N.p.: U of North Carolina, 2013. Print.
Katie says
I love the recipe! 🙂 but it took me a couple try’s for the beshamle sauce .de
Luiza Kensell says
A very very tasty recipe! I decided to add a little twist to it and added diced ham and used some smoked swiss cheese. It really skyrocketed the flavors.
Dale says
Luiza: Can you expand on your comment a bit? How much added diced ham can you add without its taking over the dish, and how did you use smoked swiss cheese – instead of the grated cheddar, or in addition to it, and if added, how much?
Your additions sound very good to me. Thanks for the suggestions.
Greg Michaels says
We made this with three substitutions because of what we had on hand and it came out excellent:
Whole wheat elbows, mild cheddar (instead of sharp) and fresh grated Parmesan Reggiano and Romano substituted for the breadcrumbs. The grated cheese added a nice kick for the mild cheddar and browned up nicely. Excellent. Enjoyed it very much.
jen says
Loved it! Added some diced ham…great option with the yogurt when my little boys (and I!) are craving a creamy, cheesy dish!
Astrid says
Very very nice. My husband says, he is so sorry that his stomach can’t have more!
It’s a keeper!
Tanya says
Mouth watering!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
Jonathan Farrell says
Looks yummy. Who can resist!
Taylor says
I was a little nervous to try this because I’m not really a fan of yogurt, but I tried it with the Chobani Greek yogurt and it was delicious! It does not taste or smell like yogurt at all. It was very good! Thanks!
Connie says
Terrific macaroni and cheese, I believe it will be my go-to recipe. I disagree with Bill, this dish does not taste or smell strongly of baked yogurt. The flavors are nicely balanced, the yogurt gives a nice tang to the sauce without overwhelming. I am very glad to have found your site, Tori. There are so many recipes I want to try – I hardly know where to start!
Bill says
Very much disliked this recipe. Some may like the flavour of yogurt, but I for one think Mac n Cheese should taste of cheese and not greek yogourt. Looked so appetizing, but smelled and tasted of baked yogurt.
Will stick with the Martha Stewart recipe for this one…
Genevieve Martin says
Awesome awesome awesome!! Super easy weeknight meal and a little less guilt-inducing than regular macaroni and cheese. Thanks!
Beth says
This was the very best mac and cheese recipe I’ve ever made. I served it to my cousin who was visiting from out of town and he couldn’t even taste the yogurt. Creamy awesome and amazing, and the smoked paprika made it even better. You are officially my go-to recipe source, I’ve never tried something on this site that wasn’t great. Thank you!!
Terry Diemer says
lordy, i am Drooling.
Abigail Sable Roberts says
Shared!
Joyce York says
Love your recipes. Thank you for this one. Will be a great dish on a cold night!
Daniel Jacobs says
Excellent idea. Will try this weekend for sure. Your recipes never fail me Tori.
Annie Hendricks says
Such a great idea! Can’t wait to try. Might make this blizzard more bearable. It’s pure white outside and we are freezing =)
Lana H. says
Saw this come across my screen on Facebook and had to try it right away, luckily I had all the ingredients. OMG. Amazing!! So much better than any homemade mac and cheese I’ve ever made and WAY better than the boxed stuff, but really not much harder. The smoked paprika gives it a little bacon-ish flavor. This is a total keeper. Thank you thank you!
Bunny Marks says
Looks delish!
Eleanor Alia Barrett says
When I was a kid, my dad always made boxed mac & cheese with yogurt, and whenever I break down and buy a box, I do the same. Just substitute the butter and milk for plain yogurt. I love the tangy taste it has. It’s sort of an ultimate comfort meal for me. A homemade version would be awesome.