Description
A creamy and healthier take on classic mac and cheese using tangy Greek yogurt for added protein and a rich texture. This quick recipe combines cooked macaroni with sharp cheddar, Greek yogurt, and warm spices for a comforting meal ready in just 15 minutes.
Ingredients
Pasta
- 2 cups macaroni elbow pasta
Sauce
- 8 ounces sharp cheddar cheese, shredded
- ½ cup plain Greek yogurt
- ½ cup reserved pasta water
- ¼ teaspoon dried mustard
- ¼ teaspoon paprika
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni elbow pasta according to the package instructions until al dente. Drain the pasta but reserve ½ cup of the cooking water. Do not rinse the pasta to retain its starch for the sauce.
- Combine pasta and sauce ingredients: Turn off the heat and return the drained pasta to the warm pot. Add the shredded sharp cheddar cheese and Greek yogurt. Add a few tablespoons of the reserved pasta water and stir continuously until the cheese melts and creates a creamy coating on the pasta. Add more reserved pasta water as needed to reach the desired saucy consistency.
- Season and finish: Stir in the dried mustard, paprika, salt, and pepper. Taste and adjust seasoning according to your preference. Serve the mac and cheese warm.
Notes
- Reserving pasta water is essential because the starch helps create a smooth, creamy sauce without using heavy cream.
- Use sharp cheddar for bold flavor; feel free to mix cheeses for different profiles.
- Greek yogurt adds protein and tanginess, making this dish lighter yet flavorful.
- Adjust the thickness by adding more or less pasta water.
- This recipe can be easily doubled for larger servings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
