This creamy and delicious macaroni and cheese recipe is also high in protein, thanks to the addition of Greek yogurt! Gluten-free options included.

Macaroni and cheese in a small blue baking crock with cheddar cheese around.

I've never been a big macaroni and cheese eater, so, consequently, my kids haven't grown up with it.

My older girls, however, recently came home from summer camp raving about the mac and cheese that was served there.

When I pressed them about why they liked it, they told me a few things:

No topping (Jade, in particular, hates a crumb topping)
No 'weird' spices, AKA, paprika, cayenne, or the like
Not too saucy or too dry

I knew I had to create something a bit healthier that they would love equally as much.

All of their tastes actually made preparing this recipe a breeze, ha! Boil some noodles, create the sauce, mix it all together, and voila!

And that's pretty much this recipe in a nutshell...except I sneak in some yogurt, which adds protein to this carb bomb.

Ingredients and substitutions

Pasta - Shells or elbows are both classic choices; Both wheat-based and gluten-free pastas produce good results. Delallo is my favorite brand of gluten-free pasta.

Olive oil and butter - I like to use a combination of these fats, but two tablespoons of one or the other works as well. Butter is classic to mac and cheese recipes.

Shallot - This adds a little sophistication without being detected by the littles. Red onion will also work, or you can omit it, if you like.

Flour - I use either whole einkorn flour or brown rice flour for a gluten-free version.

Milk - I typically use whole milk.

Greek yogurt - We use full-fat, but low-fat will also work well.

Cheddar AND parmesan - I enjoy the taste parmesan brings, but you can substitute it for an equal amount of cheddar for a more classic flavor. I enjoy sharp cheddar most, as it has a stronger flavor that shines in this!

Salt - Everyone is so different with their salt preference, especially with something that contains a lot of cheese. I'd recommend starting with 1/8 teaspoon and adding more as desired.

Recipe steps

This first thing is to boil the pasta. Follow the directions on the package, as each brand cooks a bit different. Shells and elbows are the best for mac and cheese!

Then, set a saucepan over medium heat.

Add the oil and butter combo, and once they melt and start to bubble, add in the shallot.

Olive oil and butter melting in a saucepan.

Stir until soft, then add in the flour. Give the flour at least a minute to cook out the flour 'taste'.

Slowly pour in the milk and pasta water, and stir the mixture continuously until thick, about 2-3 minutes.

Lower the heat, and stir in the yogurt, cheeses, and salt, and cook until the cheeses have melted.

Wood spoon stirring a roux in a saucepan.

Add your pasta and give it a good mix.

Cheese sauce being stirred with a wood spoon.

Lastly, taste for salt, adding more if you like.

Recipe notes

You can add in 1/2 teaspoon of prepared mustard (or 1/4 teaspoon of mustard powder), but the yogurt serves as the 'tang' factor, and I didn't feel the need for it.

I really feel like the combination of sharp cheddar, parmesan, and yogurt makes this so delicious! I originally tried 100% mild cheddar and wasn't nearly as impressed.

If you use brown rice flour to make the roux, please know that texture is a bit grainier.

If you enjoy pasta, try this delicious recipe with pesto and cherry tomatoes or my Roasted Vegetable Primavera.