Yesterday was really rainy and grey here in Georgia, and to me rainy days call for comfort food. My idea of comfort food has changed a lot since I’ve become more health conscious in recent years, but there are certain foods that will just always feel right. Mac and cheese is one of those foods for me! And while I’m in no way touting this as a health food, I’m happy to share a recipe with you that’s a much healthier option that traditional mac and cheese.
One of my most popular recipes (it has over 160,000 views on my site!) is my Greek Yogurt Macaroni and Cheese. I love to see new comments and notes coming into my inbox about people trying and enjoying it! Because that recipe is a winner, I decided it would be fun to do a spinoff stovetop version. This recipe is faster to make because it doesn’t require any baking, but it has the same delicious flavor as the original! And if you prefer a more saucy mac and cheese, this is gonna be right up your alley.
- 8 dry oz. elbow macaroni (you can use whole grain or gluten-free if you'd like)
- 2 T. olive oil
- 2 T. flour
- 1½ c. milk
- 1 t. salt
- ¼ t. black pepper
- 1 c. greek yogurt (I used whole milk Chobani but any type should work as long as it's plain)
- ¾ c. shredded monterrey jack cheese
- 1 c. shredded cheddar cheese
- Cook the pasta according to package directions. Drain and set aside.
- In a large saucepan, heat the olive oil over medium heat until it shimmers.
- Add in the flour and stir briskly with a whisk to form a roux. Let the roux cook for about 30 seconds to a minute while constantly stirring. You're looking for the roux to brown ever so slightly but you don't want it to burn!
- Slowly pour in the milk, stirring constantly with the whisk.
- When the sauce is completely smooth, add in the salt, pepper, and cheeses.
- Stir until the cheese is melted and the mixture is very smooth.
- Remove from heat and let the cheese cool slightly before adding in the greek yogurt and whisking together until very smooth.
- Add elbow macaroni and stir with a spatula until all the pasta is coated in sauce.
- Return the pot to very low heat until the macaroni and cheese is warmed through. Taste and add additional salt or pepper as needed. Enjoy!
I highly recommend using mild cheddar cheese for this. Some reviewers on the OG recipe used sharp cheddar and from what I gather that makes for too “tangy” of a final product. I’ve always used mild cheddar for this because the yogurt provides its own sharpness and you want to keep a nice smooth flavor. You could even use all monterrey jack if you want, that would be delicious too!
I’m telling you…this is magical stuff! It’s best when it’s fresh off the stove, but it will reheat just fine later on if you have leftovers. Please comment below if you try it! I hope you love it as much as I do!