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  • Writer's pictureVillage Dairy

Creamy Mac & Cheese


  • 1 lb elbow macaroni

  • 2 tbsp unsalted butter

  • 2 tbsp flour

  • 1 1/4 tsp salt

  • 1/4 tsp black pepper

  • 2 cups Low Fat milk

  • 1 1/2 cups shredded sharp cheddar cheese

  • 3/4 cup Village dairy Greek style thick and creamy yoghurt

  • 2 tbsp breadcrumbs

  • 1/8 tsp smoked paprika


  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Stir in the elbow macaroni. Boil until just tender. Drain the pasta in a colander and spray cool water over it to keep it from sticking together.

  • In a large pot, melt butter over medium heat. Whisk in the flour, salt, and black pepper. Stir to form a thick paste.

  • Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, until it thickens and begins to bubble around the edges. Do not let the sauce boil.

  • Whisk in grated cheddar cheese. Stir until cheese is melted and a thick sauce form.

  • Stir in the Village Dairy Greek yogurt until smooth. Stir the cooked macaroni into the sauce, making sure all the pasta is evenly coated by sauce.

  • Pour macaroni with cheese sauce into a greased 2 qt gratin or 8x8 baking dish, spreading out into an even layer and scraping all remaining sauce from the pot over the top of the pasta.

  • Mix together the breadcrumbs and smoked paprika and evenly sprinkle over the top of the pasta. Place in the oven and bake at 450 degrees F for 15 minutes until the top and breadcrumbs are golden brown to your liking.

  • Serve hot. For a spicy twist, substitute cayenne pepper for black pepper.

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