Mac & Cheese Made With Chobani Plain Greek Yogurt

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is dairy-free, while Romano is often cheaper.

Preheat the oven to 375°F.

Grease a 2-quart baking dish with 1 tablespoon of butter and set aside.

In a saucepan, melt 3 tablespoons of butter (using margarine) over medium heat.

Add bread crumbs to the melted butter and set aside.

In the same saucepan, whisk in soy milk until smooth, ensuring there are no lumps, for about 1-2 minutes.

Once the mixture thickens, turn off the stove and add 1/4 teaspoon of nutmeg and 1/4 teaspoon of black pepper, mixing well.

Stir in 1 cup of gruyere cheese until melted, followed by 2 cups of sharp cheddar cheese until fully combined and melted.

Cook 3 cups of elbow macaroni in boiling water until al dente, about 8-10 minutes, then strain in a colander.

Combine the cooked macaroni with the cheese sauce, ensuring it's evenly coated.

Add 1 cup of Chobani plain low-fat yogurt to the macaroni and cheese mixture, stirring until well distributed.

Transfer the mixture to the greased baking dish and top with the toasted bread crumbs.

Bake in the preheated oven for 30 minutes.

Let cool for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens