Best Yogurt Mac And Cheese Recipes

BAKED MEXICAN MACARONI AND CHEESE

Baked Mexican Macaroni and Cheese image

Olé! Reduced-fat ingredients make indulging in mac and cheese almost guilt free.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

2 2/3 cups uncooked penne pasta (8 oz)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
4 oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4 cup Progresso™ plain bread crumbs

Steps:

Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
Bake uncovered about 25 minutes or until bubbly.

Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 0 g

YOGURT MAC AND CHEESE

YOGURT MAC AND CHEESE image

Yogurt Mac and Cheese with Spinach!! - Lower cal and ANY pasta works... any cheese from - mariakitchen12.blogspot.com/2015/03/creamy-greek-yogurt-and-cheese.html

Provided by fnljohnson

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces about 2 cups pasta (I used whole wheat Macaroni)
8 ounces about 2 cups shredded cheese (Cheddar and Mozzarella)
1/2 cup plain Greek yogurt
2 cups fresh spinach
1 dash salt & pepper, to taste

Steps:

Directions.
Cook the pasta (I used macaroni) according to the package's instructions (about 8-10 minutes), until al dente.
Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.
Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

Nutrition Facts : Calories 402.9, Fat 14.8, SaturatedFat 8.9, Cholesterol 36.4, Sodium 564, Carbohydrate 47.8, Fiber 2.1, Sugar 1.6, Protein 19

YOGURT CHEESE

Yogurt Cheese image

A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.

Provided by LISAMONIQUE

Categories Appetizers and Snacks Dips and Spreads Recipes

Time P2DT5m

Yield 16

Number Of Ingredients 4

Ingredients

3 cups plain yogurt
½ teaspoon salt
½ teaspoon pepper
1 tablespoon minced garlic

Steps:

Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Nutrition Facts : Calories 29 calories, Carbohydrate 2.4 g, Cholesterol 6 mg, Fat 1.5 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 93.9 mg, Sugar 2.1 g