Healthy, Easy & Delish Greek Yogurt Mac & Cheese Recipe

I love creating healthy meals quickly, and this Healthy Mac N Cheese impresses. I mix whole wheat elbow macaroni with Greek yogurt, reduced fat cheddar, and Parmesan, enhanced by low-fat milk and a hint of garlic, onion, and paprika. This one-pot dish offers a nutritious twist on a classic meal.

I recently whipped up my Healthy, Easy & Delish Greek Yogurt Mac and Cheese and was pleasantly surprised by how simple and tasty it turned out. I started off with 8 oz elbow macaroni along with 2 cups water, low fat milk, and some plain nonfat Greek yogurt that gave the dish its creamy twist.

Then I tossed in a cup of shredded reduced fat cheddar and 1/2 cup grated Parmesan cheese to boost that cheesy flavor without overdoing it on calories. I added 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and a pinch of paprika to tie it all together.

This one pot meal is a true game changer if you’re looking for a healthy yet hearty mac and cheese, and its protein-packed twist is perfect for anyone needing a quick dinner fix without sacrificing flavor. Enjoy experimenting with this straightforward recipe!

Why I Like this Recipe

I like this recipe because it’s ridiculously easy to make and only needs one pot, so cleanup is a breeze. I also like it because it turns a simple bowl of pasta into a creamy, satisfying dish using Greek yogurt and two kinds of cheese that melt together just right. Another thing is that it’s a healthier twist on the usual mac and cheese, with low fat milk and whole wheat pasta giving me a bit of better nutrition without sacrificing flavor. Plus, it only takes about 15 minutes from start to finish, which is a lifesaver when I need something quick and tasty.

Ingredients

• Elbow macaroni offers hearty carbs that fuel energy and keeps you full and satisfied.
• Low fat milk contributes creaminess and calcium for strong bones while balancing the dish.
• Nonfat Greek yogurt gives a tangy flavor along with a good amount of protein and creaminess.
• Reduced fat cheddar cheese delivers delicious cheesy taste with less fat and extra protein.
• Grated Parmesan adds a burst of umami flavor to the recipe making it really tasty.
• Seasonings like garlic powder, onion powder, and paprika round out the flavor mix.

Ingredient Quantities

• 8 oz elbow macaroni (whole wheat if you like)
• 2 cups water
• 1 cup low fat milk (or unsweetened almond milk)
• 1 cup plain nonfat Greek yogurt
• 1 cup shredded reduced fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika

How to Make this

1. In a large pot, mix together 2 cups water, 1 cup low fat milk (or almond if you want), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp paprika. Bring it to a boil over medium-high heat.

2. Once boiling, add the 8 oz elbow macaroni to the pot. Stir it around so the pasta doesn’t stick.

3. Let the macaroni cook for about 8 to 10 minutes, stirring every couple minutes so it cooks evenly and most of the water is absorbed.

4. Lower the heat to a simmer. Now add 1 cup plain nonfat Greek yogurt to the pot. Stir it in slowly.

5. Next, mix in 1 cup shredded reduced fat cheddar cheese and 1/2 cup grated Parmesan cheese. Keep stirring until the cheeses melt and you get a creamy sauce.

6. If the sauce feels too thick, you can add a splash more milk to loosen it up a bit.

7. Taste the mac and cheese and adjust the seasonings if needed. You might want a little extra salt or pepper to suit your taste.

8. Remove the pot from heat and let it sit for a minute before serving so the sauce thickens up nicely. Enjoy your healthy, easy & delish mac and cheese!

Equipment Needed

1. Large pot – You’ll need this for mixing, boiling, and simmering all of your ingredients.
2. Measuring cups and spoons – These help you measure out water, milk, spices, and cheeses accurately.
3. Stirring spoon – A sturdy spoon is essential for stirring the pasta and incorporating the ingredients evenly.
4. Stove – You’ll need a heat source for bringing your mixture to a boil and then simmering it while the pasta cooks.
5. Kitchen timer – This is handy to keep track of the 8 to 10 minutes cooking time for the macaroni.

Optional:
6. Colander – If you prefer to rinse your pasta or need to drain extra liquid, this may come in useful, even though most of the water is meant to be absorbed.

FAQ

Healthy, Easy & Delish Greek Yogurt Mac & Cheese Recipe Substitutions and Variations

• For the elbow macaroni, you can use gluten-free pasta or even whole wheat if you’re aiming for extra fiber.
• Instead of low fat milk, try oat milk or cashew milk; they’ll give your dish a slightly different flavor while keeping it healthy.
• If you don’t have plain nonfat Greek yogurt, you can blend light cottage cheese until smooth for a similar texture.
• Swap the shredded reduced fat cheddar with part-skim mozzarella if you’re looking for a milder taste.
• For the grated Parmesan, nutritional yeast works as a great substitute if you’re in a pinch.

Pro Tips

1. When you add the yogurt and cheese, make sure the pot’s heat is low so they dont curdle. It helps to stir really slow and steady so that each bit melts evenly.

2. Keep stirring the pasta every couple minutes while it cooks so nothing sticks or burns at the bottom. This also makes the macaroni cook more evenly overall.

3. Always taste the sauce before serving and feel free to add a bit more salt or pepper if needed. Sometimes a little extra seasoning really lifts the flavor up.

4. If you think the sauce is too thick by the time you add all the cheese, just splash in a little bit more milk. It’s easy to adjust and helps you get that perfect creamy texture every time.