Greek Yogurt Mac and Cheese
This Greek Yogurt Mac and Cheese is easy, super tasty and surprisingly healthy for you! Look no further for the perfect Low Fat Mac and Cheese with Greek Yogurt.
Ingredients
- 2 cups macaroni elbow pasta
- ½ cup reserved pasta water
- 8 ounces sharp cheddar cheese (low fat), shredded
- ½ cup plain Greek yogurt (skim)
- ¼ teaspoon dried mustard
- ¼ teaspoon paprika
- salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and reserve ½ cup of the water you cooked the pasta in for the sauce. Do not rinse the pasta.
- Turn off the burner and return the pasta to the warm pot, and add the cheese, greek yogurt. Add a few tablespoons of the reserved pasta water. Stir until the cheese melts and the pasta is coated. Add a few more tablespoons of the pasta water as needed until you get the right consistency.
- Stir in the salt, pepper and spices. Adjust to taste.
Notes
Storage & Leftovers
This is one of those dishes that doesn't reheat as well, but leftovers will keep safely in an airtight container in the fridge for up to 4 days. The reheated pasta will be just a bit dried out, but it will still taste good. I would not try to freeze this either.
Ingredient Notes:
This recipe can be super healthy with whole-wheat pasta, low-fat cheese, and 0% low-fat Greek yogurt. This skinny variation works well and tastes great. To make it super creamy, use at least 2% Greek yogurt and regular cheddar cheese. The calorie calculations in this included reduced-fat cheese and skim yogurt.
Nutrition
Calories: 380kcalCarbohydrates: 55gProtein: 26gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 363mgPotassium: 194mgFiber: 2gSugar: 3gVitamin A: 195IUCalcium: 283mgIron: 1mg
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