Macaroni and Cheese with FAGE Total Greek Yogurt

Nothing says comfort like homemade macaroni and cheese.


Macaroni and Cheese:

2 cups elbow macaroni (8oz)

4 tbsp unsalted butter

1 medium onion, diced

1½ tsp fine sea salt

¼ cup all-purpose flour

1½ cups whole milk­­

1½ cups grated Cheddar cheese (6oz)

1 cup FAGE Total 5%, FAGE Total 2%, or FAGE Total 0%

1 tsp paprika

½ tsp turmeric

¼ tsp black pepper


Crumb Topping:

½ cup panko bread crumbs

¼ cup feta cheese, crumbled

2 tbsp unsalted butter, melted

1 tbsp minced fresh parsley

1 tbsp minced fresh thyme leaves

  1. Preheat oven to 350℉. Butter a 2-quart baking dish.
  2. Macaroni and Cheese: Bring a pot of salted water to a boil. Add elbow macaroni and cook as directed. Drain well.
  3. In a medium saucepan over medium heat, melt butter. Add onion and salt and sauté until tender, 6-8 minutes. Add flour, then stir and cook for 2 minutes.
  4. Gradually whisk in milk until smooth. Bring to a low simmer and remove from the heat. Whisk in Cheddar, FAGE Total, paprika, turmeric, and pepper until smooth.
  5. Combine macaroni and cheese sauce and transfer to prepared baking dish.
  6. In a small bowl combine bread crumbs, feta, butter, parsley, and thyme. Top macaroni and cheese with crumb mixture and bake for 15 minutes or until golden brown.
  7. Serve hot. Store any leftovers refrigerated in an airtight container for up to 5 days.
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