Creamy Baked Mac and Cheese with Yogurt

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

Creamy Baked Yogurt Mac and Cheese is the ultimate cheesy pasta dinner. Tender elbow pasta noodles are tossed with a homemade creamy and tangy cheese sauce made with yogurt, shredded cheddar cheese, and seasonings.

Close up on baked yogurt mac and cheese

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

My family and I are big mac and cheese lovers. Mac and cheese has always been at every Easter, Thanksgiving, Christmas, and New Year’s dinner and every function in between! 

Recommended Tools

9 x 13 baking dish

Cheese grater or Kitchen shredder attachment, we love this, especially for grating cheese during the holidays.

Recipe Ingredients

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Ingredient shot of yogurt mac and cheese

Elbow pasta – Even though I used elbow pasta noodles for this recipe I also love to switch things up and use different shapes of pasta. Some of my favorites are penne, fusilli, and shells. If using a larger noodle than regular elbows then you might need to double the amount of pasta used.

Yogurt – Used to give a tangy taste to the final dish. For this recipe, I used an organic grass-fed yogurt. Use any type of yogurt just make sure it is unflavored.

American cheese – Used to thicken the cheese sauce and give a creamier flavor.

Seasonings – You can’t have baked mac and cheese without ground paprika, a bit of salt, and of course, plenty of ground black pepper!

Overhead image of a pan of baked mac and cheese.

Storing/ reheating

Store leftover mac and cheese in the refrigerator inside plastic baggies or an air-tight container for up to 5 days. Store in the freezer inside a freezer-safe bag for several weeks.

Reheat mac and cheese in the oven covered with more shredded cheese at 400 degrees Fahrenheit or until cheese is melted and everything is heated through about 10 – 15 minutes. Add a few extra minutes if reheating from frozen.

Close up on garnished mac and cheese

If you love this recipe, 📌 save it to Pinterest for later or leave this recipe a ⭐️ 5-star rating! Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox!

Looking For More Holiday Recipes?

If you love this recipe, 📌 save it to Pinterest for later or leave this recipe a ⭐️ 5-star rating! Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox!

Close up on a pan of yogurt mac and cheese with a spoon.

Creamy Baked Mac and Cheese with Yogurt

Creamy Baked Yogurt Mac and Cheese is the ultimate cheesy pasta dinner. Tender elbow pasta noodles are tossed with a homemade creamy and tangy cheese sauce made with yogurt, shredded cheddar cheese, and seasonings.
5 from 1 vote
Print Pin Save Rate
Course: Pasta
Cuisine: Southern
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 6 servings
Author: Tonya | The Midwest Kitchen Blog

Ingredients

  • 2 cups elbow pasta dry
  • 4 tablespoons butter unsalted
  • 1 cup water
  • 1 cup yogurt
  • 14 slices of regular American cheese
  • 5 cups of cheddar cheese shredded and divided
  • ½ teaspoon ground paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

Instructions 

  • Boil the elbow pasta according to package instructions. Drain the pasta and set it aside. 
  • In a large pot on medium-high heat, melt the butter. Then add in the water and yogurt, then stir to combine. 
  • Add in the slices of American cheese, whisking to combine. Next, cook the yogurt sauce until all the cheese is melted and you have a creamy sauce. Add in half of the shredded cheddar cheese, the ground paprika, ground black pepper, and salt. Cook until all the cheese has melted. 
  • Add the drained elbow pasta to the cheese sauce, add in half of the remaining shredded cheese, and stir to combine. 
  • Pour the mac and cheese mixture into the 9 x 13 baking pan. Sprinkle the remaining shredded cheese over top. 
  • Bake in a 400-degree oven for 25 - 35 minutes, or until the top is golden brown and bubbly. Allow the mac and cheese to cool for a few minutes before serving. Enjoy!

Notes

Store leftover mac and cheese in the refrigerator inside of plastic baggies or an air-tight container for up to 5 days. Store in the freezer inside a freezer-safe bag for several weeks.
Reheat mac and cheese in the oven covered with more shredded cheese at 400 degrees Fahrenheit or until cheese is melted and everything is heated through, about 10 - 15 minutes. Add a few extra minutes if reheating from frozen.

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.