Greek Yogurt Mac'n Cheese
Prep Time
30 minutes
Number of Servings
8
Ingredients
  • 1 medium Spanish onion (diced)
  • 4 Tbsp butter
  • 2 Tbsp olive oil
  • [q:1/2] cup flour
  • 2 cups Stonyfield Organic Milk
  • 1 tsp Tabasco or similar
  • 1 tsp dry mustard powder
  • 1 tsp Worcestershire Sauce
  • [q:1/4] cup chicken or vegetable stock (optional)
  • [q:3/4] lb sharp cheddar cheese (shredded)
  • [q:1/4] lb Jack cheese of other favorite (shredded)
  • 2 cups Stonyfield Organic Greek Plain Whole Milk Yogurt
  • 16 oz pasta macaroni (cooked per instructions and set aside)
  • [q:1/2] cup seasoned bread crumbs
  • [q:1/2] cup grated Parmesan cheese
  • Kosher salt and white pepper (to taste)
Directions
  1. In a sauce pan, melt butter slowly and add diced onions and saute lightly for about 2 minutes.
  2. Strain onions out (you can discard them now) and return butter to pan.
  3. Add olive oil and flour and whisk until fully combined.
  4. Add milk 1 cup at a time and whisk to work out any lumps.
  5. Bring to simmer.
  6. Add spices and gently fold in cheeses then set aside to cool slightly.
  7. Once slightly cooled, add in yogurt one cup at a time.
  8. Pour over pasta and toss to coat.
  9. Garnish with toasted bread crumbs and Parmesan before serving
Nutrition Info
Made with vegetable broth: 690 Calories, 30 g Protein, 90 mg Cholesterol, 63 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 3 g Fiber, 35 g Total fat (19 g sat), 685 mg Sodium, [nut:5] Vitamin B12, Calcium, Phosphorus, [nut:4] Vitamin B2 (riboflavin), [nut:3] Vitamin A, Zinc, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Folate, Magnesium