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.
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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!
My sister used to make the mac and cheese, but I have since taken over that job! Lol. I usually made the mac and cheese the same way - milk, butter, American cheese, cheddar cheese, elbow pasta, paprika, and lots and lots of ground black pepper!
More recently I have started making it with yogurt instead of milk, not to make it healthier, but to try something different. My mother wanted it to taste like Chick-fil-A’s mac and cheese which has a tangy cheese sauce. I made this mac and cheese and it was a winner! My family ate this mac and cheese soo fast!
Recommended Tools
Cheese grater or Kitchen shredder attachment, we love this especially for grating cheese during the holidays
Key Ingredients in Baked 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 elbows then you might need to double the amount of pasta used.
Yogurt - Many recipes that use yogurt in mac and cheese are trying to make this dish more healthy, but I use it because I like the tangy taste it gives to the final dish. For this recipe, I used an organic grass-fed yogurt. Use any type of yogurt just make sure it isn't flavored.
American cheese - I don’t normally use processed ingredients in my cooking, but mac and cheese is the exception! So far I haven’t found anything that I like to replace it in this dish, so I use it. I usually buy name-brand American cheese, but there is organic American Cheese available too!
Seasonings - You can't have baked mac and cheese without ground paprika, a bit of salt, and of course, plenty of ground black pepper!
Storing and reheating
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.
My family and I love this Baked Yogurt Mac and cheese and I hope you will give this recipe a try as well! Let me know what is a staple dish at your family gatherings?
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Print📖 Recipe
Baked Yogurt Mac and Cheese
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Oven
- Cuisine: American
Description
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.
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.
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In a large pot on medium-high heat, melt the butter. Then add in the water and yogurt, then stir to combine.
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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.
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Add the drained elbow pasta to the cheese sauce, add in half of the remaining shredded cheese, and stir to combine.
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Pour the mac and cheese mixture into the 9 x 13 baking pan. Sprinkle the remaining shredded cheese over top.
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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.
Nutrition
- Serving Size:
- Calories: 728
- Sugar: 5.6 g
- Sodium: 1419.9 mg
- Fat: 47.2 g
- Carbohydrates: 32.8 g
- Protein: 42.8 g
- Cholesterol: 147 mg
Keywords: yogurt mac and cheese, mac and cheese, homemade mac and cheese, american cheese, cheddar cheese, pasta dish
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