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There isn’t much that I like better than a plate full of gooey, creamy macaroni and cheese. It’s the ultimate comfort food. And Josh has grown up to be just as big of a macaroni fan as I am. Now over the years we have made many different kinds of macaroni and cheese. Sometimes we get a little fancy and use smoked cheddars and Gouda. Sometimes we make it in our slow cooker. And today, we’ve made some with yogurt. Yes, yogurt!
I’ve been on a bit of a yogurt kick lately. Remember when we added it to our waffles? YUM! Well, we’ve done it again, this time just with our macaroni and cheese! The results?
OH.MY.GOSH.
You guys.
For real.
This is totally a keeper. Beyond creamy. Beyond gooey. And most importantly, beyond cheesy. I don’t know about your house, but it doesn’t really matter what holiday mean it is….macaroni and cheese ALWAYS has a spot at our holiday table! Thanksgiving? It goes with turkey! Christmas…you can find the mac and cheese right next to the ham. 4th of July? Awesome with BBQ! Every single holiday…it’s always there! This recipe is awesome not just because it’s so delicious, but because it makes a lot. It’s perfect for feeding a crowd.
(Tip: After we made ours the other night, I put it in our refrigerator for a little while to really ‘set’. Then, I was able to cut it easily into individual slices and I put each slice on a sheet of wax paper and vacuum sealed it a bit – just be careful not to smoosh it! Pop it into the freezer and ta da! We’ve got individual homemade frozen sides/dinners for super busy nights!)
Before the recipe – just a little bit about the yogurt. I used Dannon All Natural Yogurt. You should always have a container of this in your refrigerator! Not only is it super good on it’s own or with some toppings (like fresh fruit!) but you can use it as a substitute in so many different recipes! I get mine at Meijer because it’s my favorite place to grocery shop! (Get the M-Perks app!)
We get our favorite comfort food … and with the addition of yogurt! This recipe was originally from my Grandmother, but hers called for a lot more whipping cream and butter. (That must be why it was so good!) Using the comfort we really eliminated most of that! I’m all for substitutions! I can’t wait to bring my family’s favorite macaroni and cheese recipe to our holiday dinner…with my new little twist!
If you make this recipe, be sure to let us know!! What is a holiday dinner staple at your house? Is it macaroni and cheese? :)
- 15 oz macaroni noodles
- 2 tbsp butter
- 1 tsp flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup Dannon All Natural Yogurt
- 1/2 cup Parmesan cheese
- 2 cups shredded cheddar cheese
- 1 can condensed cream of cheddar cheese soup
- salt and pepper
- 1/2 tsp dry mustard
- 1 tsp onion powder
- butter crackers crushed
- Preheat the oven to 425. Boil the pasta and cook according to package's instructions.
- In a large sauce pan, melt the butter. Once melted, whisk in the flour. Let cook for about 30 seconds.
- Add the milk, heavy cream and Dannon All Natural Yogurt. Whisk together and bring to a simmer.
- Add in the dry mustard, onion powder and salt and pepper.
- Turn down the heat and add the parmesan, cheddar cheese and soup. Stir until melted.
- Mix together the cooked noodles and cheese mixture.
- Transfer to a baking dish that has been prepped with non-stick spray. Top with crushed butter crackers.
- Bake for 10-15 minutes. Enjoy!
Don’t forget to pin!
