Greek yogurt is the secret ingredient for decadently creamy mac and cheese.
Greek yogurt has such a nice, thick texture and a great tangy flavor, so I thought that it would work great in a nice big bowl of mac and cheese. I'm always looking for fun new ways to make mac and cheese, and this version really delivered!
The yogurt helps you easily create a luscious sauce without going through much effort. I also added some chives to cut through the richness of the sauce, and topped it with some butter-toasted breadcrumbs to add a nice, contrasting crunch to the creamy dish.
I toasted the breadcrumbs first so I could get it out of the way. I knew if I did this simultaneously while cooking the pasta, I'd end up burning them.
Cook your pasta and then return it to the pot, but not over heat! Stir in the cheese in two batches, being careful not to let it get clumped up.
Add in some of the pasta cooking liquid. It will seem a little broken at first because the water hasn’t fully combined with the cheese to form the creamy sauce.
Add in the yogurt and give it a good stir.
Now THAT'S a creamy mac and cheese! Chives were the last ingredient to go in before this picture.
Top with the crunchy breadcrumbs and a little more chives. This is a great bowl of pasta and really easy to make too!
Dan Whalen welcomes back mac and cheese season. He has been blogging for over 6 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!