Yoghurt Week: Macaroni & Cheese
Homemade macaroni and cheese with the healthy addition of Chobani Greek yoghurt.
Recipe type: Main
Serves: 6-9 servings
  • 6 tablespoons unsalted butter, divided
  • 1 cup unseasoned breadcrumbs
  • 1¾ cup whole milk, warmed
  • ¼ cup plain flour
  • ¼ teaspoon freshly grated nutmeg (or ground nutmeg)
  • ¼ teaspoon freshly ground black pepper
  • 2 cups grated cheddar cheese
  • 1 cup grated gruyere cheese
  • 8 ounces (225g) elbow macaroni
  • 1 cup good quality low-fat Greek yoghurt, Chobani preferred
  1. Preheat oven to 375°F. Grease a 2-quart baking dish with 1 tablespoon butter and set aside. Melt 3 tablespoons butter and stir in breadcrumbs. Set aside
  2. Melt remaining 2 tablespoons butter over medium heat. Whisk in flour and stir constantly for 1-2 minutes, then slowly pour in warmed milk, whisking constantly to avoid lumps. Continue to cook until mixture is thick, 2-3 minutes. Turn off heat and stir in nutmeg and pepper, then added cheeses and stir to melt. Set aside.
  3. Cook macaroni as per instructions on the box. Drain and stir pasta into cheese sauce along with Greek yoghurt. Transfer to prepared dish, top with the breadcrumbs (you night not need to use all the breadcrumbs; I had heaps leftover) and bake until browned, 30 minutes. Cool 5-10 minutes before serving.
Recipe by sweetest kitchen at https://www.sweetestkitchen.com/2012/11/yoghurt-week-macaroni-cheese/