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This Greek Yogurt Mac and Cheese recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.
There’s nothing quite like a bowl of creamy, homemade mac and cheese. Lately, though, I’ve been experimenting with ways to make it a bit lighter without losing any of that rich, cheesy goodness. That’s where Greek yogurt comes in! Adding Stonyfield Organic Whole Milk Greek yogurt to this recipe gives it that creamy texture while also adding a nice boost of protein and calcium. It’s an easy swap that keeps the macaroni and cheese just as rich and satisfying, with a bit of tang that pairs so well with sharp cheddar.
Table of Contents
Using yogurt in place of some of the milk or cream has quickly become my go-to swap for a lot of recipes. And when I tried Stonyfield’s Greek yogurt (it’s a must-have staple in my fridge)! in mac and cheese, let’s just say it over-delivered… (seriously, it’s soo good I had to keep myself from licking the pot)! Plus, knowing that Stonyfield’s products are organic and made without any harmful pesticides* means I can feel good about making it for my family. So, if you’ve never tried Greek yogurt in your mac and cheese, you just have to, and this is the perfect recipe to start with!
*Organic standards prohibit the use of pesticides that are harmful to human health and the environment.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Protein-rich, Vegetarian
Key Flavor: Creamy, tangy, and cheesy
Skill Level: Easy
Why This is So Good
- Creamy but Lighter: I love classic mac and cheese, but sometimes it can feel a bit heavy. Using Stonyfield’s Organic Greek yogurt in place of some of the usual cream makes it just as creamy but without that weighed-down feeling. It’s become my little trick for comfort food that doesn’t sit too heavy. I use it in a ton of dressings, desserts, baked goods, and to make creamy soups!
- Kid-Approved with a Twist: My kids were a little skeptical at first about “Greek yogurt in mac and cheese,” but they were quickly murmuring their approval between bites. Now, it’s one of their most requested dinners, which is a win in my book!
- One Pot & Done in 30: Everything cooks in one pot, which means fewer dishes to deal with later. It’s done in about 30 minutes, which is just enough time to get the table set and unwind while the cheese melts. It’s comfort food without all the fuss, and I’m here for it!
Ingredients to Make Mac and Cheese with Greek Yogurt
- Elbow Macaroni: Elbow pasta gives that classic mac and cheese feel, but any short pasta will do the trick. I’ve used shells, penne, and even fusilli in a pinch – they all hold the sauce well.
- 2% Milk: 2% is a nice balance here – creamy but not too rich. Whole milk will make it even creamier, or you can use almond or oat milk if you’re looking for a dairy-free version.
- Stonyfield Organic Whole Milk Greek Yogurt: It’s so creamy and adds a subtle tang that balances the cheddar. Plus, just one cup adds 21 grams of protein, so you get that creamy texture with a little protein boost. And since it’s made with high-quality ingredients, I feel good about adding it to my recipes.
- Unsalted Butter: Just a couple of tablespoons here add richness without making it heavy. If you’re looking to reduce the fat a bit, you can cut down to 1 tablespoon, or replace it with olive oil for a slightly different flavor.
- Salt & Black Pepper: Simple seasonings that bring out all the good flavors. You can adjust these to taste depending on how salty your cheese is.
- Mustard Powder: This is my little “secret ingredient” that makes the cheese flavor pop. A teaspoon of Dijon mustard works, too, if that’s what you have.
- Paprika: Adds a gentle warmth. Sometimes, I use smoked paprika if I want a little smoky vibe in the mix, or you can skip it if you’re after a more traditional taste.
- Sharp Cheddar Cheese: Sharp cheddar melts really well and goes with the tang from the yogurt. If you’re out of cheddar, try a mix of cheeses like gouda or Monterey Jack,or even a sprinkle of Parmesan.
Popular Additions
- Extra Cheese: If you’re a true cheese lover, adding a bit of Parmesan or Gruyère will bring even more to the sauce. Just a handful adds a nice sharpness!
- Broccoli or Spinach: Stir in cooked broccoli florets or fresh spinach when you add the cheese. It’s an easy way to pack in some greens, and they pair perfectly with the creamy sauce.
- Crispy Breadcrumbs: For a crunchy topping, sprinkle some toasted breadcrumbs over the mac and cheese just before serving. You can even toast the breadcrumbs with a little olive oil and garlic for extra flavor.
- Hot Sauce or Chili Flakes: Add a little heat with a dash of hot sauce or a sprinkle of chili flakes. It balances the creaminess and gives it a little kick.
How to Make Greek Yogurt Mac And Cheese
Start your mac and cheese off by grabbing a large pot, add water and cook your noodles. Once cooked, drain the noodles and start on your sauce.
Tips for Making the Best Greek Yogurt Mac and Cheese
- Don’t Overcook the Pasta: Cook the pasta until it’s just al dente, as it will soften a bit more when mixed with the sauce. This helps keep the mac and cheese creamy, not mushy.
- Use Freshly Grated Cheese: Pre-shredded cheese can be convenient, but it often has added starches that prevent it from melting smoothly. Freshly grating your cheese gives a creamier, silkier sauce.
- Warm the Greek Yogurt Gently: When you add the Stonyfield Greek yogurt, make sure the heat is low to medium. This keeps the yogurt from curdling and helps it blend smoothly into the sauce.
- Reserve Pasta Water: Adding a little reserved pasta water to the sauce can help adjust the consistency if it’s too thick. It also helps the sauce cling to the pasta better.
- Serve Right Away: Greek yogurt mac and cheese is best enjoyed fresh off the stove when it’s ultra-creamy. If you need to reheat it, a splash of milk or reserved pasta water can help bring back the creamy texture.
What to Serve With Mac and Cheese
Frequently Asked Questions
To store, transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm it gently on the stovetop over low heat or in the microwave, adding a splash of milk or water to restore the creaminess. Stir frequently to keep the sauce smooth, as Greek yogurt can sometimes thicken when chilled.
If your mac and cheese feels too thick, add a bit of the reserved pasta water or extra milk, a tablespoon at a time, until it reaches your desired consistency. The starchy pasta water is especially great for keeping the sauce creamy.
You can, but the sauce may not be as creamy and may have a slightly tangier taste. Whole milk Greek yogurt gives the best consistency, but if you’re using a lower-fat yogurt, you might want to add an extra pat of butter or a little more cheese for creaminess.
This often happens if pre-shredded cheese is used, as it contains anti-caking agents that can affect melting. Freshly grated cheese works best for a smooth sauce. Also, make sure to add the cheese off the heat, as high heat can cause the cheese to separate or turn grainy.
More Greek Yogurt Recipes:
- Greek Yogurt Lasagna
- Greek Yogurt Pizza Dough
- Greek Yogurt Pancakes
- Greek Yogurt Mashed Potatoes
- Greek Yogurt Brownies
- Greek Yogurt Tuna Salad
- Greek Yogurt Banana Bread
- Greek Yogurt Blueberry Waffles
- Greek Yogurt Bagels
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Greek Yogurt Mac and Cheese
Ingredients
- 1 pound elbow macaroni or pasta of choice
- 2 cups 2% milk
- 1 cup Stonyfield Whole Milk Greek yogurt
- 2 tablespoons unsalted butter
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- 2 cups shredded sharp cheddar
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 cup of the cooking water, drain and set aside.
- Heat the same pot used for the pasta over medium-low heat. Add the milk, greek yogurt, butter, salt, pepper, mustard and paprika. Whisk together until combined and heated through, about 5 minutes.
- Add the cooked pasta and ½ cup of the reserved pasta water, and toss to fully coat for about 2 minutes.
- Turn off the heat and stir in the cheese until melted completely. Add more pasta water to adjust if needed, and serve immediately.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
