Greek Yogurt Mac and Cheese
Try this Greek yogurt mac and cheese for a lighter, protein-packed version with rich, cheesy goodness and tangy flavor!
Servings: 4 servings
Equipment
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.
Nutrition
Serving: 2cups | Calories: 582kcal | Carbohydrates: 51g | Protein: 30g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1610mg | Potassium: 418mg | Fiber: 2g | Sugar: 9g | Vitamin A: 988IU | Vitamin C: 0.3mg | Calcium: 613mg | Iron: 1mg
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