Cheese sauce with yogurt instead of milk

Last month I teamed up with a yogurt brand on Instagram to create a recipe hack using their delicious creamy yogurt. I had never tried using yogurt in mac and cheese before but it seemed like it would be a good swap for milk in the cheese sauce. And good news: it is!

Using yogurt instead of milk makes the sauce extra creamy and gives it a wonderful tangy flavor that really elevates the original. Cultured dairy products are also a lot easier on my digestive system so this swap or “hack” was a win-win for me. Iley approved of this recipe and keeps asking me to make it again.

I opted for whole milk plain yogurt because I didn’t want to sacrifice flavor by using low-fat or non-fat yogurt, but you can totally do that if you want. Plain yogurt is the perfect consistency for this cheese sauce, whereas Greek yogurt is a bit too thick, so no need to spend extra on Greek yogurt for this.

Best Cheeses for Creamy Mac and Cheese

I like to use a combination of cheese when making macaroni and cheese for the perfect blend of flavor and creaminess. Cheddar is always a must. I like using sharp orange cheddar which gives the sauce that signature golden yellow hue that you look for in mac and cheese. From there I usually add 1 or 2 other flavorful cheeses that melt creamy. Pepper jack is a great choice and adds a bit of heat, which I like.

Other great melty cheese options include Monterrey jack, fontina, gruyere, gouda, raclette, or taleggio. Have fun and mix it up to your liking!

Roasted Cauliflower

The almost sweet caramelized flavors of roasted cauliflower go so well with the nutty, buttery and tangy flavors of cheese sauce so it is a great tasty (and healthy) addition to mac and cheese. This step is totally optional but I highly recommend it for more flavor and getting those veggies into the meal. If you’re not a fan of cauliflower then just leave it out.

This yogurt mac and cheese recipe is so yummy and we will be putting it into the dinner rotation from here on out. I hope you give it a try and let me know what you think if you do!

Click below to watch the step-by-step recipe video for this extra creamy and delicious yogurt mac and cheese.

Happy cooking!

xx Kaity

Yogurt Mac and Cheese with Roasted Cauliflower

Author: Kaity Farrell

Using yogurt instead of milk adds extra creaminess and a flavorful tang to this macaroni and cheese with roasted cauliflower recipe.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 servings

Ingredients

Roasted Cauliflower:

• 1 head cauliflower chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander

Mac and Cheese

• 1 lb. dried pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup all-purpose flour
• 1 quart plain yogurt
• 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 24 oz. cheese such as cheddar, jack, fontina, gruyere, gouda, etc.

Instructions

• Preheat oven to 425˚F/220˚C. Line a sheet pan with parchment paper.

• Coat cauliflower in oil and seasonings then spread the pieces into one layer on the sheet pan.

• Roast cauliflower for 30 minutes turning halfway through cooking.

• Meanwhile, bring a large pot of water to a boil before salting it with a few tablespoons of kosher salt.

• Cook the pasta in boiling salted water until al dente according to the package. Drain and set aside.

• Grate 20 oz. of the cheese and cut the remaining 4 oz. into small cubes.

• Heat an enameled dutch oven or heavy-bottomed pot on medium then add the butter and olive oil.

• Once the butter has melted add the flour and stir constantly for about 5 minutes to cook the flour and make a roux.

• Then stir in the yogurt followed by the seasonings. Continue stirring until the sauce just starts to bubble. Be careful not to let the sauce boil or it could split.

• Stir in the grated cheese, reserving about 1 cup to use alter. Keep stirring until the sauce is smooth and creamy and coats the back of a spoon.

• Remove from the heat and stir in the cooked pasta and cauliflower.

• Add half of the mac and cheese to a baking dish then dot the top with the cubed cheese. Cover with the rest of the mac and cheese and top with the reserved grated cheese.

• Broil the mac and cheese for about 5 minutes to melt the cheese and form a nice golden brown crust.

• Serve hot and enjoy. Leftover mac and cheese with keep covered and refrigerated for up to 3 days. Reheat to serv

Video

Notes

• Use any combination of cheeses that melt creamy such as cheddar, Monterrey jack, pepper jack, fontina, gruyere, gouda, raclette, taleggio, etc. I used 16 oz. of sharp orange cheddar and 8 oz. of pepper jack this time.
• Feel free to leave out the roasted cauliflower. The basic mac and cheese recipe is amazing on its own as well!
• Add a pinch of cayenne or a few dashes of hot sauce to the cheese sauce to give it a little heat if you wish.
• I used whole milk plain yogurt because it is more flavorful but you can use low-fat or non-fat yogurt in this recipe.

Course: Dinner

Cuisine: American

Keyword: macaroni and cheese, yogurt mac and cheese, cauliflower mac and cheese, mac and cheese, baked mac and cheese, creamy mac and cheese

Can I use Greek yogurt instead of milk in mac and cheese?

Can I substitute plain yogurt for milk in mac and cheese?

Can I use yoghurt instead of cream in a sauce?

How much yogurt do I use instead of milk?