Live Naturally Magazine
Export date: Fri Jul 30 12:17:55 2021 / +0000 GMT

Macaroni and Cheese with Greek Yogurt



Macaroni and Cheese with Greek Yogurt

Nothing says comfort like homemade macaroni and cheese.

<em>Macaroni and Cheese:</em>

  • 2 cups elbow macaroni (8oz)
  • 4 tablespoons unsalted butter
  • 1 medium onion (diced)
  • 1 1/2 teaspoon fine sea salt
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk­­
  • 1 1/2 cups grated Cheddar cheese (6oz)
  • 1 cup FAGE Total 
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper

<em>Crumb Topping:</em>

  • 1/2 cup panko bread crumbs
  • 1/4 cup feta cheese (crumbled)
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh thyme leaves
  1. Preheat oven to 350℉. Butter a 2-quart baking dish.

  2. Macaroni and Cheese: Bring a pot of salted water to a boil. Add elbow macaroni and cook as directed. Drain well.

  3. In a medium saucepan over medium heat, melt butter. Add onion and salt and sauté until tender, 6-8 minutes. Add flour, then stir and cook for 2 minutes.

  4. Gradually whisk in milk until smooth. Bring to a low simmer and remove from the heat. Whisk in Cheddar, FAGE Total, paprika, turmeric, and pepper until smooth.

  5. Combine macaroni and cheese sauce and transfer to prepared baking dish.

  6. In a small bowl combine bread crumbs, feta, butter, parsley, and thyme. Top macaroni and cheese with crumb mixture and bake for 15 minutes or until golden brown.

  7. Serve hot. Store any leftovers refrigerated in an airtight container for up to 5 days.