Total Time
Prep 25 mins
Cook 30 mins

Straightforward mac n cheese made w/ a white sauce and using plain yogurt in the recipe and reserved cheese topping. I left out salt on this and let ea. person add their own salt and extra pepper at the table. Also, I freshly grate my nutmeg and use NY State Cheddar. This is a starting point for mac and cheese. Some embellish it with tomato, other cheeses, onion, green or sweet red peppers, buttered bread crumbs or cracker topping etc. I adapted it from "Now....Your'e Cooking" website.


  1. Cook macaroni in salted water until done. Drain. Put into a med. bowl.
  2. Preheat oven to 350º F.
  3. Melt butter in a saucepan over medium heat. Whisk in flour. Whisk over medium heat 2 minutes. Whisk in milk. Cook over med. heat until thickened.Remove from heat.
  4. Whisk in spices. Stir in yogurt and 1 1/2 cups of shredded cheese. Pour over macaroni and mix together with a spoon. Pour into a small buttered casserole dish. Top with remaining 1/2 cup shredded cheese.
  5. Bake for 30 minutes.
  6. 4 dinner servings or 6 side dish servings.
Most Helpful

This was a good mac and cheese dish. Very easy to make. There is a light tanginess from the yogurt. I made the recipe exactly as written, but I still prefer a mix of cheddar and Velveeta cheeses. Made for PAC Spring 2013.

Crafty Lady 13 March 23, 2013

Great mac & cheese recipe! Took it to a Super Bowl party and the bowl was practically licked clean!

moviebeth February 06, 2011

Nothing basic about this mac-n-cheese - it's terrific! I liked the addition of the yogurt - made it nice and creamy with a bit of a zip. We enjoyed this as a great meat-free meal - thanks for posting your recipe! Made for Spring PAC 2009

loof April 10, 2009