This creamy Greek yogurt macaroni and cheese has all the creamy, cheesy comfort of the traditional dish but is a whole lot lighter and healthier for you!
Let’s chat about everyone’s beloved mac ‘n cheese shall we?
Um, it’s a freakin’ mess and a half to make. Right?!
I mean, there’s grated cheese everywhere because we all know a good mac ‘n cheese doesn’t just have one cheese in it (unless it’s sausage mac and cheese) including the floor which then of course means dog saliva all over my floor as well with an eager Weimaraner at my feet, a pot to boil the pasta in, a pot to make the cheesy sauce in, sometimes a baking dish if it finishes off in the oven and that assumes you haven’t had to cook any extras (like meat or something) which requires it’s own cutting board and skillet along with everything else.
Every time I make it (unless it’s Annie’s and god bless Annie. Really, she’s a savior some nights) my kitchen literally looks like a tornado tore through it.
I’m not sure any other meal wreaks the kind of havoc mac ‘n cheese does.
But I still love it.
Outside of his mom’s Greek food, it’s Ulysses favorite meal too so unfortunately the tornado-ized kitchen happens a bit too often.
So I set out to do two things with this Greek yogurt macaroni and cheese recipe.
1. Lighten things up to create a recipe that doesn’t make you feel like you belong in a confessional after eating.
2. Seriously pare down on the pots and pans used to make it.
With greek yogurt and goat cheese as most of the creamy factor in this recipe, I’d say #1 gets a solid A.
And with 1 pot, 1 cutting board and 1 small skillet for #2, I think that’s about as good as it can get for mac ‘n cheese (unless you’re making this one-pot cauliflower mac and cheese).
Plus, it tastes out of this world and it’s got bacon. The end.
Creamy Greek Yogurt Mac ‘n Cheese with Peas and Bacon
Ingredients
- 3 slices bacon, chopped
- 2 ounces sharp white cheddar, grated
- 2 ounces grated mozzarella
- 4 ounces goat cheese
- 1/2 cup plain Greek yogurt, full fat or 2% are best
- 2 cups whole wheat elbow pasta
- 1 1/2 cup frozen peas
Instructions
- Cook bacon over medium heat in a skillet until crispy, drain on a paper towel and set aside.
- Bring a large pot of water to a boil.
- Once boiling, add pasta and cook until al dente (about 6 minutes). Add the peas to the pasta water during the last minute of cooking.
- Reserve 1 cup of the pasta water and then drain the peas and pasta into a strainer.
- Return the pasta to the pot, add about 1/4 cup of the pasta water and all the cheeses and yogurt. Stir until all the cheese melts and coats the pasta evenly. Add more pasta water as needed.
- Scoop the pasta into bowls and top with the cooked bacon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Nice mac and cheese. Thanks very much. Have a great weekend!
Thanks, Liz. you too!
I am going to have to try this Greek yogurt trick in mac n’ cheese. Just can’t justify the heavy cream more than like 2 times a year. And the mess – oh god, the mess!
So easy! Pinned to enjoy later.
This is outstanding. I love that you used greek yogurt. All the taste, none of the guilt. Love the goat cheese as well. Great recipe.
This looks wonderful! I had never thought of using Greek yogurt in mac n cheese – what a genius idea! Will definitely be trying this soon – thank you!
This looks so delicious and creamy! What a brilliant way to enjoy our beloved Mac & Cheese:)
Cheers,
J+C
This look insane! I love that you used Greek yogurt. Sometimes I would have never thought to add to mac and cheese. Yum!
I can’t believe I haven’t ever thought to add Greek yogurt to mac and cheese. I add it to everything else :) Beautiful images as always. I added a couple links myself.
Wow, look at all those mac & cheese links! The possibilities are just endless, aren’t they? Over the weekend I had one with beef tenderloin, bell pepper and caramelized onions (nom), and now I can’t wait to try your version, especially since it’s a lighter rendition! I bet there’s a yummy tanginess from the Greek yogurt and goat cheese!
This looks AMAZING!!!!! I can’t wait to try it. What better way to enjoy bacon with the cheesy goodness of Mac & Cheese!! :)