Lightened-up, ultra creamy Greek yogurt mac and cheese…
The healthy mac and cheese recipe you can feel good about serving your family.
So rich and creamy, it might be the creamiest mac and cheese recipe you will ever find… even without any butter or flour!
This Greek yogurt mac and cheese is healthy comfort food at its absolute yummiest.
A few weeks ago, my mother called me up after work and mentioned she was trying to figure out what to make as a quick and easy dinner for herself and my dad.
At the time, I had an idea for a Greek yogurt mac and cheese recipe in my head, but I’d never actually made it.
I said she could try the idea out if she felt up for experimenting.
Happily, my mother is a good sport and accepted the job. I wrote down the very basic gist of a recipe, sent it to her as an email, and she got to work…
A few hours later, she sent me a reply email that the meal was fantastic – a keeper for sure!
In fact, all of the photos in this post are actually hers. When she texted me a few pictures of her finished results, I loved them so much that I decided, “Why take new pictures for the blog post with my fancy Canon camera when these iphone photos look so good?!”
If you make the recipe, feel free to leave a comment here at the end of the post, or tag @ChocolateCoveredKatie on Instagram so I can see and like your photos!
Greek Yogurt Mac & Cheese
(serves 4)
- 2 cups dry elbows or small pasta (7 oz)
- 2 cups shredded cheese, such as Daiya
- 1/2 cup milk of choice
- 1/8 tsp to 1/4 tsp salt (I used 1/4 tsp)
- 1/2 cup unsweetened Greek yogurt – I used dairy-free Homemade Greek Yogurt
- optional: spinach, kale, or any other steamed veggies you might wish to add
Greek Yogurt Mac & Cheese Recipe: Cook the macaroni in salted water until al dente, then drain but don’t rinse with water. Meanwhile, in a small pot, stir together the milk, cheese, and salt until cheese melts. Add the yogurt and cook on low, just until the sauce is hot. Stir in the cooked pasta and any veggies you desire.
Links Of The Day:
Cauliflower Pizza Crust – just 5 ingredients!
Kim says
5th March 2015 at 2:15 pmWhy are you so excited about claiming this recipe includes no flour? It’s pasta!! You post some great recipes, but seriously…….
Chocolate Covered Katie says
5th March 2015 at 2:18 pmMany mac and cheese recipes do call for flour. It thickens the sauce.
Karen says
5th March 2015 at 2:47 pmBoth allrecipes and foodnetwork mac and cheese recipes call for flour.
This looks delicious Katie! Perfect for the snowstorm we are having!
Rachel Sandler says
6th March 2015 at 12:09 amYou can buy gluten-free pasta at any grocery store, but substituting gluten-free flour as a sauce thickener creates a disgusting, gummy mess. This is a recipe that even those with Celiac’s could enjoy.
Madi says
14th April 2015 at 11:19 pmShut your mouth Kim or else your gonna catch these hands
korkys says
30th June 2015 at 11:59 am*You’re
korkys says
30th June 2015 at 12:02 pm*you’re (gonna)
Anne says
5th March 2015 at 2:23 pmHow much is this? Seems like a very small serving to me. If I’d have this for dinner with no veggies added but a portion of veggies on the side, would this still feed 4?
also, how much is the shredded cheese/greek yoghurt in grams? I’m not American and I’m sure I’m not the only one! the greek yoghurt I could kinda figure out by using mililiters I guess but the schredded cheese???
Bob says
5th March 2015 at 3:40 pmRecipe calls for 2 cups pasta uncooked. This equals four servings of pasta. If you have ever made pasta before you should have a general idea of how many servings this will be for you. If you want more, make more lol. You can also make vegetables and other things with it…
Anne says
5th March 2015 at 3:58 pmI wasn’t asking for permission to make more, I was asking how much this recipe is. 7 oz is 200 grams which is not much (recommended amount is 100g dry pasta per person – which is too much for me but still). So what I was wondering and asking is if it is big/filling enough to make up for the little amount of pasta as a main dish. Do I get a nice plate full of food or just a small bowl? Just the amount of pasta isn’t gonna clarify that and Katie has made this recipe before so I figured I could ask.
anonymous says
5th March 2015 at 9:26 pmHi Anne, Actually 50 grams is a serving of pasta, not 100. I think cheese will list the grams on the package. Hope that helps!
priya says
27th July 2015 at 6:26 pmhi! just popping in 🙂 1 serving of pasta varries among brands, but generally:
1 serving ~1/2c/~50g/2 oz.
Amanda @ Positively Amanda says
5th March 2015 at 2:23 pmYum! I love mac & cheese and this looks absolutely delicious! 🙂
Ariana says
10th March 2015 at 9:04 amIt IS so delicious!
5 out of 5 stars from me and the hubs! Will be making this again for sure 🙂
Alyssa says
5th March 2015 at 3:04 pmI love Greek yogurt, but would never have thought of trying it as a mac and cheese sauce base. I wonder how this would work with GF quinoa pasta – sounds like a new dinner recipe for me to try!
Alyssa says
5th March 2015 at 3:05 pmhttps://renaissancerunnergirl.wordpress.com/2015/03/04/welcome-to-wiaw/
I made the bowl there with Ancient Harvest quinoa and veggie pagoda pasta…that’s what I’ll be experimenting with!
Autumn K. says
21st May 2015 at 11:45 amI just made it with the GF quinoa elbow pasta and it turned out great!
Carly says
5th March 2015 at 3:23 pmI would suggest trying this with spiralized zucchini or other spiralized vegetable noodles. I bet it would be equally good and this time – no flour at all!
Tara says
8th March 2015 at 9:25 pmGreat idea!!!
Cassie says
5th March 2015 at 4:18 pmWowie wow wow! This looks like a MUST!
Cheryl says
5th March 2015 at 4:42 pmI seriously want to try this But hubs won’t eat Daiya so what other cheese could I sub? This sounds sooo yummy! Thank you Katie!
Karen says
5th March 2015 at 5:24 pmI’m not Katie but here’s my advice: If you’re not vegan you could just use real cheese. If you are vegan, I’d recommend this recipe instead: https://chocolatecoveredkatie.com/2012/12/09/vegan-macaroni-and-cheese/
It’s absolutely delicious and and it’s cashew based so it doesn’t have any daiya!
anonymous says
5th March 2015 at 9:27 pmOr follow your heart brand!
Alyssa says
11th December 2016 at 7:52 amI don’t much care for Daiya shreds either Cheryl. I ABSOLUTELY LOVE Go Veggie Vegan Shreds though. I don’t know if it is very easy to find for everyone (I live in a tourist town, so different brands are pretty accessible here), but I would totally recommend it…even if you have to order it online. It taste NOTHING like Daiya to me…complete night and day difference.
christine says
11th October 2017 at 12:23 pmso delicious just came out with cheddar shreds that I hear melt wonderfully!
sybil says
5th March 2015 at 5:01 pmHi Katie! I love this version with the greek yogurt! What kind of yogurt was in the base, was it soy or something else? Also, are there any ideas you might have for a kind of like fruit and Greek Yogurt breakfast-y bar that could be portable? I think the portability for travelers and kids going to sports practices are really high on our list. Thanks! I still haven’t gotten your cookbook, but hope to very soon! It looks beautiful
anonymous says
5th March 2015 at 9:29 pmShe says Wholesoy in the homemade greek yogurt post so I would assume this is with that.
You should definitely get the cookbook! I haven’t made a bad recipe from it yet!
Mike S says
5th March 2015 at 6:49 pmI’ve enjoyed many of your posts, but this one rocks my world. Will be trying this TONIGHT. I’m not a vegan though, my plan is to use cow’s milk greek yogurt, unsweetened soy milk for the milk of my choice, and a reduced amount of cave-aged gruyere as vitamin K2 and efficient cheesy flavor delivery medium. Thanks for the inspiration!
Heather says
27th August 2015 at 2:03 pmI used cows milk greek yogurt and it was great!
Jules @ WolfItDown says
5th March 2015 at 7:55 pmMmmm this sounds delicious and so light that you don’t have to feel guilty for having seconds! I would maybe try and add a little bit of garlic too, yum! 😀 Thanks for the recipe Katie x
Amanda @ Slimplify Life says
5th March 2015 at 3:39 pmThis looks delicious! I’ve made a similar recipe with a dash of onion and garlic powder, it was definitely a crowd pleaser 🙂
Love Low Fat says
5th March 2015 at 8:47 pmThat looks so gooey and delicious!!
Shell says
6th March 2015 at 1:13 amWouldn’t the sauce already be hot when you add the yoghurt? You don’t mention how to melt the cheese in the milk but I assume it’s heated (maybe in the microwave?).
Also, is it an American thing to rinse pasta in water? Just wondering on the origins of the warning NOT to rinse when it wouldn’t have even crossed my mind to do it in the first place lol
Emily says
6th March 2015 at 9:43 pmYes, it is commonplace to rinse pasta in cool water after draining it in America. I don’t do it personally but know many who do. I think it is supposed to stop the pasta from continuing to cook and no longer being al dente.
Rachel Sandler says
6th March 2015 at 10:04 pmIt also washes away any starch on the surface of the pasta, which prevents it from sticking together.
Anon says
9th May 2015 at 3:59 amI’m American and I’ve never heard of rinsing the pasta unless you’re wanting a cold pasta dish like pasta salad, lol. Learn something new everyday.
Irene Takamizu says
6th March 2015 at 4:43 amI don’t see how there is 6 grams of fiber per serving in this recipe. It’s not in the macaroni, nor in the yogurt or cheese. Please tell me what I am missing.
Thanks,
Irene
Sarah says
6th March 2015 at 1:37 pmThere is 1 gram of fiber per 1/4 cup serving of Daiya cheese. So that’s 8 grams of fiber from the cheese: http://us.daiyafoods.com/products/dairy-free-cheese-shreds/mozzarella-style-shreds
Then there is 1 gram of fiber in the soy greek yogurt: https://chocolatecoveredkatie.com/homemade-greek-yogurt-nutrition-facts/
And let’s say she used soy milk for the milk option. There is 2 grams of fiber per cup of soy milk. So that’s 1 gram there: http://silk.com/products/original-soymilk
For the pasta, we can just assume that’s it’s regular elbow pasta, because that’s what the recipe calls for. Each 2 oz serving of pasta has 2 grams of fiber. So, 7 oz/2 oz = 3.5 servings x 2 grams = 7 grams of fiber from the pasta: http://www.barilla.com/content/product/elbows
Adding it all up: 8 + 1 + 2 + 7 = 18 grams of fiber for the whole recipe, divided 4 servings = 4.5 grams of fiber per serving if my mental math is correct. Not exactly 6 grams, but close. And perhaps the brand of milk, yogurt or pasta that Katie used was higher in fiber than the examples that I found.
Jamie B. says
11th March 2015 at 2:50 amI used whole grain baby shells in mine and it came out to around 6 grams fiber. My milk I used doesn’t have any fiber. It turned out really well with the baby shells. They scooped up all the cheesey sauce so you got cheese in every bite 🙂
masala girl says
27th July 2015 at 6:29 pmtry whole grain pasta! 🙂 it usually has 6-8 g fiber per 2 oz serving. 🙂
June Joseph says
6th March 2015 at 5:35 pmAn interesting aside. I made these chocolate cookies in the 60’s found in a Wesson oil
booklet. They were called Chocolate Crinkle cookies. Still love them.
Lauren says
10th March 2015 at 5:27 pmI think my family has that same recipe! We make it every year for Christmas! 🙂
Lisa @bitesforbabies says
6th March 2015 at 11:45 pmI never would have thought to ad Greek yogurt to mac n’cheese…and I’ve made quite a few variations. This is a nice, healthy option! My kids love these recipes…
http://www.bitesforbabies.com/recipes/pumpkin-pancetta-mac-ncheese/
http://www.bitesforbabies.com/recipes/broccoli-mac-n-cheese-bake/
http://www.bitesforbabies.com/recipes/cauliflower-cheddar-mac-n-cheese/
Grace says
7th March 2015 at 2:59 pmOh i am curious to try this out! I am a bit skeptical but love your blog and trust so many of your recipes, so i am going to try this out asap.
I have just started a blog and would love it if you could check it out: http://snapgracklepop.blogspot.co.uk
Rashmi says
9th March 2015 at 6:43 amHi Katie!
I just made cream sauce pasta yesterday with flour n milk.
I’m from India and I’ve been a silent reader on yours and Christal’s blog since a long time. I love going through all your dishes though I may not be able to rustle up all of them here coz of unavailability of ingredients.
I have started my own food & Travel blog here http://www.rashcha.com/ . Please check it out 🙂 Hope you’ll like it!
Thanks,
Rashmi
Barb says
10th March 2015 at 1:15 pmThis dinner was excellent! My kids were licking their bowls clean, and I wasn’t scolding them because I was too busy licking my own bowl clean as well!
We used Fage greek yogurt (we aren’t vegan) and cheddar cheese, and I added frozen peas to mine and my eldest daughter’s servings (husband and the younger kiddo are anti-pea). I could see this becoming a weekly rotation meal. It was really easy to throw together and doesn’t require a lot of preparation ahead of time. Thanks!
Pottedfern says
20th March 2015 at 12:47 amSo, it works if you use non-vegan yogurt and cheese?
Lucy says
14th April 2015 at 2:49 amIt absolutely does!
Lauren says
10th March 2015 at 5:25 pmZOMG this was SO GOOD!
It was like a thick and creamy cheese soup with so much melty cheese and noodles. I think this might be my new favorite mac and cheese recipe ever, way better than Velveeta! 🙂 🙂
Jamie B. says
11th March 2015 at 2:45 amThank you for this recipe, Katie. I made it tonight and it took care of my cravings for good ole mac and cheese instantly. The best part is that I have leftovers for tomorrow! 🙂
I might add a little bit of chili powder to the rest, not because it needs it but because I really like a little spicy kick to my mac and cheese.
Jamie B. says
11th March 2015 at 2:51 amI used baby shells instead of elbows, and I highly recommend them if you can find them. They scooped up all the cheesey sauce so there was cheese in every bite!
Tamara says
11th March 2015 at 9:55 amWow this was mind blowingly good! I didn’t expect to like it so much! There’s no yogurt taste at all, it tastes like real mac and cheese!!!
Abby says
11th March 2015 at 12:58 pmTried this recipe for dinner and I am now a CCK convert for life. I have the leftovers packed in my bag for work and I can’t wait! Although I love reading your dessert posts but don’t usually make them because I have more of a savory tooth.
This greek yogurt mac and cheese was perfect for someone like me. Thank you for your creative genius in posting all these recipes!
WestFourteen says
11th March 2015 at 6:17 pmMAc and cheese is such a guilty please, the ultimate comfort food. This recipe is a perfect way to relieve some of the guilt associated with the deliciously creamy cheesy mac and cheese craving
Perfect recipe for cutting on calories and not on taste!!
Sara says
14th March 2015 at 12:57 pmMade the recipe twice now, both times with delicious results 🙂
Michelle says
15th March 2015 at 11:57 amThank you for the recipe Katie. I added broccoli to mine. It was even boyfriend approved! 🙂 I’ll definitely be making this one again and maybe even change up the pasta next time for noodles to make greek yogurt Alfredo!
Chris says
15th March 2015 at 9:40 pmI tried this and it came out very nicely but I would suggest adding more milk (as I had to) and using different varieties of cheese as even two or three cheap varieties make a huge difference. Without a bit more milk, the sauce was too thick so I ended up going up to about 3/4 of a cup.
I would also suggest adding peas to it which works great.
Louise Harmon says
16th March 2015 at 12:41 amYour recipes always turn out amazing! Thank you for coming up with this recipe. My family and I really enjoyed it. I followed the recipe exactly except to add a pinch of nutmeg near the end. I have a really good old family recipe for mac and cheese that uses nutmeg so I thought I’d add it here as well. Thanks for all you do, we love your recipes in this household!
Katie says
16th March 2015 at 8:48 pmHi Katie! Good name. 😉 I made this and it was very good, however I didn’t get a really sauce-y consistency. Should I add more milk to it next time or did I use too much yogurt?
Hannah says
19th March 2015 at 2:52 pmI’m not Katie, but I was confused by your comment. If you add more milk it will be thinner, but if you added too much yogurt then it would also be too thin. So I’m not sure what you are asking.
I used fage 0% and cheddar cheese and it had the sauce consistency like Katie’s photos.
dennis says
18th March 2015 at 5:55 pmwow that looks amazing 🙂
Hannah says
19th March 2015 at 2:49 pmI made this last night, and my whole family LOVED IT! I’m not a vegan so I didn’t use vegan ingredients, but it still turned out really well! 🙂 🙂
Steve Puu says
31st March 2015 at 4:33 amI love cheese. It is so delicious. Thank for sharing. I’m going to try it now
Ella says
31st March 2015 at 11:42 pmdo you ever consume eggs? I understand that you are a vegan and gave your reasons for quitting milk, but did you just quit eggs as well since that is part of being vegan as well? I am a mostly-vegan and I was just wondering:)
Lauren W. says
14th April 2015 at 4:34 pmThis was so delicious, yet so easy!! Definitely going down as one of my staple recipes. I added broccoli to the mix and it turned out great. Love how you can use whatever cheese you like! Thanks!!
shaggerspicchu says
22nd April 2015 at 1:25 pmDelicious! I make Keffir and I used that instead of the Greek Yoghurt and it was so good. I just bought your cookbook last night and I will be cracking it open today! It is beautiful.
Jeannie says
25th April 2015 at 10:35 pm1) First and foremost this recipe was amazingly delicious! Loved the greek yogurt!
2) Mine did not look anything like the pic. However, I used part-skim mozzarella for the cheese so that might have been why. The cheese and milk mixture never really stuck to the pasta–but that didn’t stop me from enjoying it.
3) I wouldn’t consider the portion size a main entree size for dinner. However, I eat it as an entree at lunch (with a salad) and it’s perfect.
4) Definitely a wonderful recipe…thanks for sharing 🙂
Marc says
5th May 2015 at 4:20 pmSo I tried making this for lunch today, and I was not excited about the results. Can anyone advise what I may have done wrong? The mac and cheese seemed gritty to me, not creamy like the photos suggest. It looked creamy, but the sauce was thickening the moment I put it on the plate.
I used regular pasta shells, Sargento reduced fat cheddar cheese, Fage greek yogurt, and almond milk.
Amanda says
6th May 2015 at 1:18 pmMaybe it doesn’t work with reduced fat cheese? Also almond milk separates when heated and gets watery. At least the Blue Diamond one does anyway. I used regular cheese and Silk and it was fine.
Jennifer says
8th August 2015 at 12:46 amI think you have to use the vegan cheese. I used full fat Colby Jack and cheddar and whole cow milk the first time I made it and it wasn’t good. The cheese wasn’t creamy, didn’t stick to the pasta and once it hit room temp all the cheese clumped. I made it again tonight with the Daiya cheese and almond milk and it was great. Super saucy and cheesy.
Caroline says
10th August 2015 at 1:07 pmI used cheddar (not vegan) and it was perfect.
Jake says
5th May 2015 at 8:54 pmMade this for dinner and even the picky 6 year old gave it two thumbs up! 🙂
Amanda says
6th May 2015 at 1:20 pmAll I can say is THIS WAS SO YUMMY! 🙂 I love your dessert recipes but I’m always even more excited about your savory meals since we don’t eat desserts every day. Your sweet potato chili has become a staple in our house, and this mac and cheese recipe may just become one too. There were no leftovers!
Vanessa says
8th May 2015 at 2:58 pmUsed cheddar cheese and skim milk.
Very good, will make again.
Jenn says
19th May 2015 at 12:53 pmI’m making this again tonight for the fifth or sixth time since you posted it. Sometimes I add a little chili powder and garlic powder, but it’s also really good following the recipe to a T without adding anything.
Thanks for another brilliant recipe!
Eva says
19th May 2015 at 7:46 pmHi Katie, This looks delicious. I was wondering, would it work with normal soy instead of Greek yoghurt, as vegan Greek yoghurt is not available where I live? Many thanks.
Michelle says
1st June 2015 at 1:17 pmIt works!
Stephanie says
21st June 2015 at 6:51 amStrain it first.
Peter says
20th May 2015 at 8:58 pmThis looks sooooo good, can’t wait to try and make this !!!!
Kristina says
26th May 2015 at 8:54 pmKatie — For your Greek yogart Mac n Cheese could you substitute Milk for Soy Milk? Do you think it would be yummy that way? Let me know your thoughts, thanks!
O. says
1st July 2015 at 8:48 pmI made it with soymilk and it is definately yummy that way!
Hailey C says
27th May 2015 at 5:26 amJust tried this recipe for lunch. The consistency was right on -creamy and cheesy. But Daiya cheddar had very distinctive taste that I did not really appreciate for this dish. I like the yogurt idea so I might try this recipe again with just regular cheese! Thanks Katie!
Michelle says
1st June 2015 at 1:16 pmGreat family approved recipe. I will definitely make it again!
Sarah Anna says
4th June 2015 at 12:23 pmHello new favorite dinner! I saw this on Pinterest, went out and bought all the ingredients so I could make it right away. It was delicious! Thank you, Pinterest!
Nora says
19th June 2015 at 12:39 pmThis recipe rocked my face off!!!
I am OBSESSED! THANK YOU!!!!
Hillary says
20th June 2015 at 12:39 pmI admit I was skeptical going in, but this is a great recipe and won me over. I’m a big mac and cheese lover (real mac and cheese, not the fake stuff), and my husband is a huge carnivore, but this got two thumbs up from us both!
Stephanie says
21st June 2015 at 6:49 amI tried this a few times, but it kept coming out watery or stringy. The trick I discovered tonight? Use labneh instead of regular yogurt. Or just strain yogurt. I used Chobani yogurt, which is apparently too watery. I had made some into labneh and had it lying around, so I used that, along with Kraft cheese and soy milk.
Lauren says
22nd September 2015 at 2:04 pmJust reading this…the recipe calls for Greek yogurt, which I think is what people in other countries might call labneh. My family is Syrian so growing up we called it labneh when we made it ourselves, but Greek yogurt in the stores is basically the same. The recipe may need some qualification about that for those not living in the US since using regular plain yogurt may alter the taste/texture.
O. says
1st July 2015 at 8:47 pmSo psyched at how this turned out! I expected it to taste good but “healthy”. But it does not taste healthy at all! It tastes just like regular mac and cheese, really creamy!
Maren says
5th July 2015 at 12:58 pmGreek yogurt mac and cheese sounded so crazy to me, but I like both Greek yogurt and mac and cheese so I had to try it for myself. Don’t write anything off until you try, I always say to people when they turn their noses up at things they don’t know, such as some of my healthy dishes that I make.
In this case, I’m glad I gave it a shot because it’s really good! The Greek yogurt makes it nice and creamy.
Megan says
11th July 2015 at 6:27 pmI make this all the time now! Sometimes I add broccoli, sometimes I add frozen peas, sometimes I just keep it plain. The recipe is so versatile!
Katie says
17th July 2015 at 8:01 pmWonderful recipe! Made it for my picky 12 year old son and he loved it! Phew, what a relief. I added one special ingredient which was Season All. No measurement just shook it in. Thank you for sharing!!
Abby says
20th July 2015 at 5:28 pmAs soon as I paured the source on the noodles, everything separated and the cheese became very clumpy, I’ll try it again because it tastes fine, I just don’t know how you would make the sauce stay a sauce.
Anonymous says
5th August 2015 at 12:15 amDid you wait to stir in the Greek yogurt after the cheese, milk, and salt mixture had already melted? If you didn’t, that might be one contributing factor to the “clumpiness” of the sauce. Another possibility is the type of cheese. I haven’t been able to get this sauce to have the consistency of most other sauces I’ve eaten before, but I have been able to get it to not clump too badly using real cheese (I’ve never tried Daiya). Be careful about how long you cook the sauce as well – you don’t want to overcook it.
Jade says
12th August 2015 at 11:30 pmSee my comment below to Elizabeth. It’s an issue only with certain types of cheese apparently. It’s really good when it works and worth another try for sure!
Katie says
4th August 2015 at 1:51 pmGreat idea with the greek yogurt! Now I’m wondering if it’d be a good base for a broccoli cheese soup? Does anyone know at what temperature the healthy bacteria cultures in greek yogurt die? I understand this recipe calls for cooking on low which probably/hopefully is low enough … just a thought that crossed my mind.
Anonymous says
5th August 2015 at 12:11 amDelicious! I used ziti and a “pizza” cheese blend. I also added a little bit of garlic powder. The first time, it turned out wonderfully with a great taste and texture; the second time, I accidentally mixed in the Greek yogurt with everything instead of waiting to stir it in…and ended up with a gloppy (but tasty) mess! I’ll be more careful next time, and there definitely will be a next time. 🙂
Caroline says
10th August 2015 at 1:06 pmNot sure why some people had trouble. I made this last night with real cheese (cheddar) and skim milk and it was perfect!
Elizabeth says
12th August 2015 at 10:17 pmSomehow I didn’t realize I was supposed to use vegan cheese -.- I used 2% and sharp cheddar and it was a disaster. I heated the milk then added the cheese, and it just clumped into little grainy nasty pieces. This recipe somewhat satisfied my mac n cheese craving, but I can barely eat it and would never serve it to someone. It in no way turned out like the creamy, delicious-looking picture.
Jade says
12th August 2015 at 11:29 pmI made this with non vegan cheese and loved it so much I sent the recipe to my sister. She made it and reported the same issue as you. Confused because mine had turned out so well, I googled it and found this from a comment on another similar recipe for greek yogurt mac and cheese: “cheese sauces break not because of the milk or yogurt but because of the cheese. If you use cheddar cheese, the oil causes the sauce to break. Cheddar is one of the oiliest cheeses. We found that buying a bag of shredded cheese that is a Mac and cheese blend. Mozzarella and swiss are great too.” Other comments on that recipe said that overheating the yogurt is also not a good idea. Hope you try it again because it is REALLY good when it works!
Elizabeth says
13th August 2015 at 5:44 amThank you for the suggestion! I wanted so badly to love this recipe because it is simple, and much lighter than normal Mac…thanks to you I have some hope to retry!
Barbara says
13th August 2015 at 12:52 pmMade this with frozen peas and carrots. DELISH!