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Healthy High Protein Mac & Cheese (Greek Yogurt) - Creamy, Comforting, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • Dry pasta (8 oz): elbows, shells, or cavatappi
  • Plain Greek yogurt (3/4 to 1 cup, 2% or 5%)
  • Sharp cheddar cheese, finely shredded (1 to 1 1/2 cups)
  • Parmesan, finely grated (2 tablespoons, optional for extra umami)
  • Unsalted butter (1 tablespoon)
  • Dijon mustard (1 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Smoked paprika (1/4 teaspoon, optional)
  • Salt and black pepper, to taste

Instructions
 

  • Boil the pasta: Cook pasta in well-salted water until just al dente. Before draining, reserve 1 cup of starchy pasta water. Drain the pasta.
  • Warm the base: Return the empty pot to low heat. Add butter and let it melt. Turn the heat off.
  • Build the sauce off heat: Whisk in Greek yogurt, Dijon, garlic powder, onion powder, and smoked paprika. Add 1/4 cup hot pasta water and whisk until smooth and loose.
  • Add the cheese: Sprinkle in cheddar (and Parmesan, if using) in small handfuls, whisking between additions. If it’s too thick, add more pasta water a splash at a time until creamy.
  • Season: Taste and add salt and pepper. The cheddar and pasta water add saltiness, so adjust slowly.
  • Combine: Fold in the drained pasta, tossing to coat. If the sauce tightens, loosen again with a bit more pasta water until glossy and silky.
  • Serve: Enjoy immediately while hot and creamy. Top with a pinch of paprika or extra pepper if you like.