Mac & Cheese with Chobani Yogurt

By BlueSchmoo

392 Calories if made with almond milk and less cheese original Chobani recipe is 630 cal per serving

Ingredients

• 1 Cup Chobani Non-Fat Plain Greek Yogurt
• 4 Tbsp unsalted butter
• 1 Slice Sara Lee Delightfully wheat ground into bread crumbs
• 1 3/4 c Almond milk
• 1/4 Cup all-purpose flour
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp freshly ground black pepper
• 1 Cup grated cheddar cheese
• 1/2 Cup grated Jack or Gruyère cheese
• 1/4 cup Nutritional Yeast
• 8 oz elbow macaroni

Details

Servings 6
Adapted from chobani.com

Preparation

Step 1

Preheat oven to 375°F (Gas Mark 5). Grease 1 1/2-qt baking dish with no stick cooking spray. Melt 1 T butter and stir in breadcrumbs.

Melt remaining 2 T butter over medium heat. Whisk in flour and stir constantly for 1-2 minutes, then slowly pour in warmed milk, whisking constantly to avoid lumps. Continue to cook until mixture is thick, 2-3 minutes. Turn off heat and stir in nutmeg and pepper, then added cheeses and stir to melt. Set aside.

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and stir pasta into cheese sauce along with Chobani. Transfer to prepared dish, top with the breadcrumbs and bake until browned, 30 minutes. Cool 5-10 minutes before serving.