Mac & Cheese that is ultra creamy without all the heaviness with one secret ingredient – yoghurt. You have to try this one!
I love Mac & Cheese, but I’ll be real – I can’t finish the whole bowl without feeling sick. This is the one Mac and Cheese recipe that you can actually lick the bowl clean! I used yoghurt, which helps with the creaminess, but keeps the dish light. If you haven’t tried Yoghurt Mac and Cheese, you need to try this one today.
What Yoghurt to Use for Yoghurt Mac and Cheese?
Any plain yoghurt will work for this, including Greek yoghurt. Since yoghurt has a tartness to it, it also helps to cut the heaviness of the roux. Of course, you do not want to add too much of the yoghurt! We’re not after a tart pasta dish. In the final dish, you will not even be able to detect a hint of tartness from the yoghurt at all.
Why use yoghurt?
- It’s healthier than regular Mac and Cheese. Yoghurt is protein-packed and lower in fat, and I used low fat milk here too, so zero guilt with this one!
- The tartness cuts the heaviness of the cheese sauce.
- It’s a great way of using leftover yoghurt. You only need a small amount to get that perfect creaminess.
- You get a creamy consistency, without any actual cream!
What Spices to Use for Yoghurt Mac and Cheese?
You cam pretty much freestyle any spice mix to your cheese sauce… or not at all! Salt and pepper works too. In this recipe, I used:
- Paprika: I always love adding a little bit of heat to cut the heaviness of the cheese sauce!
- Turmeric Powder (optional): This adds a pinch of flavour, and more importantly, colour to the sauce.
- Onion Powder
- Garlic Powder
Other spices I love adding to my mac and cheese would be mustard and nutmeg.
How to shortcut this even more?
Skip the roux, and go straight to melting cheese in milk. Once the cheese melts in with the milk, add yoghurt and the rest of the spices.
This creates a sauce that will not be as thick, but I honestly don’t mind it. In fact, I prefer it!
The Breadcrumb Crust
You can skip this part, and eat the Mac and Cheese in all its creamy glory… but I love adding a quick sprinkle of breadcrumbs and toasting it in the oven or airfryer. That crisp against the creamy pasta… addictive. Plus, the browned top just looks more appealing!
I used panko breadcrumbs since that’s a staple in my pantry, but any will work.
I usually just do a simple breadcrumb and melted butter combo, but in this recipe I added some dried parsley in the mix. You can also use fresh herbs.
Feel free to play around with the breadcrumb topping, some combination you can try:
- breadcrumbs + melted butter + salt & pepper
- breadcrumbs + melted butter + paprika
- breadcrumbs + melted butter + chopped fresh parsley
Want a quick no fuss topping? Just sprinkle on plain breadcrumbs! That crispy crunchy is still going to be addictive.
More Recipes Like This
The CREAMIEST Yoghurt Mac and CheeseCourse: Recipes
200g Macaroni, cooked till al dente
2-3 tbsps Pasta Water
1 tsp Butter
1 tsp Flour
2 cups Milk
160g or about 1 cup Yoghurt
1 cup Cheese
1/2 tbsp Paprika
1/2 tsp Turmeric Powder (optional)
1 tsp Garlic Powder
1 tsp Onion Powder
Salt and Pepper, to taste
- Breadcrumb Topping
1 tbsp Panko Breadcrumbs
1 tbsp Melted Butter
1 tsp Dried Parsley
- Cook macaroni until al dente – don’t overcook! Keep some of the pasta water, and drain.
- In a pot over low to medium heat, melt butter. Once butter melts, add flour and continuously stir until you get a roux forms. This would be a thick paste.
- Gradually stir or whisk in milk with the roux until smooth and combined. Use low heat, and allow the mixture to come to a gentle bubble.
- Stir or whisk in cheese, yoghurt, paprika, turmeric, garlic powder, onion powder, salt and black pepper. Once the cheese melts, the cheese sauce is done!
- Toss in the cooked macaroni and stir to combine with the cheese sauce. If sauce is too thick, add a couple dashes of pasta water to loosen it for easier mixing. Serve immediately OR:
- Spread mac & cheese evenly in an oven-safe bowl. Meanwhile, preheat air fryer at 200°C/392°F for 5 minutes. If using an oven, preheat at 200°C/392°F for about 15 minutes, or until oven heats up.
- Combine breadcrumbs, melted butter and dried parsley in a bowl. Sprinkle over the mac & cheese.
- Pop yoghurt mac & cheese at 180°C/356°F for about 10 minutes, or until the top browns and crisps up. Serve immediately!