Creamy Greek Yogurt Mac & Cheese

by Kelli H. on September 13, 2013

I’ve said plenty of times on here before that I don’t really care for pasta. I think I need to retract that statement. I do like pasta, who am I kidding? I especially like it homemade. Only problem is, I know it’s not good for you. Like that Portlandia episode says, pasta turns to sugar inside the body which makes you fat. This is why I try not to eat pasta too much.

I even try to only make my most favorite mac and cheese recipe ONCE a year on Halloween. Pioneer Woman has the best mac and cheese recipe around, but you might have a heart attack while eating it.

Luckily, this recipe is not too bad for you and has minimal ingredients required. It also makes enough to feed an army, or you know, me and David for a few days of dinner and lunches. Works for me! I also love that this recipe takes about as long to make as a box of mac and cheese. Sometimes I wonder if my future kids will ever taste boxed mac and cheese, because I just highly doubt I’d make it for them. Guess that’s what happens when kids goes to friends houses though, they eat boxed mac and cheese.

Since this recipe takes so little effort, spend your time making a side of veggies or a big garden salad. I really wanted a salad with this mac and cheese but we only had a couple zucchini’s left in our fridge and I needed to use them. This is a great recipe for any time of the year!

Creamy Greek Yogurt Mac & Cheese
Adapted from Cooking Ala Mel

1 pound elbow pasta
8 oz shredded sharp cheddar cheese
6-7 oz plain Greek yogurt
1 (5 oz) bag spinach
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1.5 teaspoons salt

1. Bring a large pot of water to a boil; cook noodles to your preference. Save 1/2 cup pasta water.

2. Drain the noodles on top of the spinach. I emptied the bag of spinach into a colander and then poured all the water over the spinach.

3. Pour noodles and spinach back into the large pot. Stir in the shredded cheese and add the reserved pasta water as needed to help melt the cheddar cheese. Stir in the Greek yogurt, garlic powder, onion powder, and salt. Stir until completely combined and creamy.

{ 8 comments… read them below or add one }

Amy @ Long Drive Journey September 13, 2013 at 2:09 pm

This looks great! I love mac and cheese. Funny story is I tried to make creamed spinach with Greek yogurt, and mine curdled. Any tips for helping that NOT to happen with this dish?


Made in Sonoma September 13, 2013 at 2:20 pm

Thanks! If it curdled your dish was too hot when you added the yogurt. Maybe try taking it off the stove and letting it sit a couple minutes before quickly stirring the yogurt in.


Tara September 13, 2013 at 3:33 pm

Pasta and white rice I will never let go. I wish I didn’t eat it so often, so now I find myself substituting regular pasta for corn quinoa pasta (tastes pretty much the same in sauce!) but I will never eat brown rice. It’s just too crunchy! I love the idea of substituting for greek yogurt. I always have so much in my fridge, I will have to try it out. 🙂


Made in Sonoma September 15, 2013 at 2:10 am

It took me a while to like brown rice but now I actually do. Though, if given the choice I choose white at a restaurant.


Jenn September 13, 2013 at 9:02 pm

This sounds delicious! I love mac & cheese and admit to eating boxed every once and awhile. But it’s Annie’s organic so that’s a little better, right? :o) Love the idea of a homemade version with Greek yogurt, though!


Jenn (eating bender) September 13, 2013 at 9:04 pm

Totally meant to post it this way rather than as my Blogger profile! ;o)


Made in Sonoma September 15, 2013 at 2:08 am

haha, I’ve had the Annie’s, and I tell myself it’s better for me, too.


natalie @ once upon a cutting board September 15, 2013 at 12:00 am

I love mac and cheese too but also probably only make it once or twice a year. I like the idea of using greek yogurt to lighten it up though!


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