Quick post today (as I am in the midst of epic memo-writing), but I made a bit of a discovery: there is a healthier, incredibly satisfying way to make good ol’ mac n’ cheese, and it is ridiculously easy. There is no cream in this recipe, no time consuming bechemel sauce, and the perfect amount of cheese. So where does it get its flavor? Greek yogurt.
You don’t have to use mushrooms in this dish. I did because I love them and think mac n’ cheese tastes even better with vegetables in it (I know. Sacrilege.). I refer to homemade Italian seasoning in the ingredients list. This is simple to make, and I was taught to make it by my Italian host father. It’s wonderful to keep on hand and adds great flavor to any Italian dish.
Greek Yogurt Mac n’ Cheese
- 4 oz short pasta (elbows, orecchiette, etc.)
- 3 oz grated cheese (I used a combination of gouda and asiago)
- 2-3 tablespoons plain, Greek yogurt
- 1 to 1½ teaspoons homemade Italian seasoning (recipe below)
- ½ shallot, minced
- 4-5 mushrooms, sliced thin
- ½ tablespoon olive oil
- Cook your pasta. Reserve about ½ cup of the cooking water, drain, and set aside.
- In the same pot, heat your oil. Add in the shallot and the mushrooms, along with a tablespoon of the reserved cooking liquid. Cook until mushrooms have reduced by half, then add in your Italian seasoning. Cook for an additional minute.
- Add in the pasta along with your Greek yogurt and cheese. Stir until cheese melts and adding cooking water as needed to thin the sauce and coat the pasta.
- Remove from heat and serve warm.
Homemade Italian Seasoning
- ¼ cup dried basil
- ¼ cup dried oregano
- ¼ cup dried parsley
- 1/8 cup red pepper flakes
- ¼ cup garlic powder
- 1 tablespoon coarse salt
- Combine all ingredients in a jar. Close lid and shake. Use as needed in pasta or other Italian dishes.