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.
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.