Greek Yogurt Mac and Cheese
Creamy and delicious mac and cheese recipe made higher in protein with the addition of Greek yogurt.
Servings 8 servings
Calories 331kcal
Ingredients
- 3 ½ cups elbows or shells uncooked
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 Tablespoons shallot or red onion chopped fine
- 2 Tablespoons whole spelt or einkorn flour use brown rice flour for gluten-free
- ½ cup milk of your choice we use whole milk
- ¾ cup reserved pasta water
- ⅓ cup Greek yogurt
- 1 ¼ cups sharp cheddar cheese grated, packed
- ¼ cup parmesan grated
- ⅛ teaspoon sea salt plus more to taste
Instructions
- Cook your pasta as the label directs. Reserve 3/4 cup of the cooking water!
- Heat the oil and butter in a large saucepan (about 8-quart) over medium heat.
- Add shallot and cook until softened, 1-2 minutes.
- Stir in the flour and cook the mixture for about one minute while continuously stirring.
- Stir in the milk and reserved pasta water.
- Bring the heat to medium high, and cook the mixture until thick, about 2-3 minutes. Stir continuously.
- Reduce heat to medium low, and whisk in the yogurt, cheeses, and salt.
- Stir until cheese has melted, about one minute.
- Stir in the cooked pasta along with extra salt, to taste.
Notes
Nutrition facts based on using two tablespoons whole wheat flour, 2% milk, 14 ounces macaroni, 3.25 ounces Greek yogurt, and two ounces parmesan.
Weight Watchers points: 11
Adapted from Food Network Magazine
Nutrition
Calories: 331kcal | Carbohydrates: 40.6g | Protein: 15.1g | Fat: 11.9g | Fiber: 1.6g | Sugar: 2.6g