I know macaroni & cheese is a big favorite with many people on the holidays. When the folks at Dannon Oikos Greek Yogurt sent me a selection of recipes created by Top Chef Richard Blais the mac & cheese jumped right out at me to share with you all. While this recipe does still have some fat in it, overall it is a lower fat recipe than what you generally see for macaroni and cheese for sure. Let me know what you think!
Dannon Oikos Greek Nonfat Yogurt Macaroni & Cheese By Richard Blais
- 1/4 cup flour
- 1/4 cup butter
Melt the butter and add in the flour while cooking in a pan over low heat. Continue to whisk the mixture until the flour’s color is tan and has a sand-like texture. Reserve.
- 2 cups elbow macaroni, cooked
- 13 fl oz. low fat milk
- 1/4 cup Dannon Oikos plain Greek nonfat yogurt
- 1/4 cup roux (recipe above)
- 6 oz. white cheddar cheese, shredded
- 1oz. cream cheese
- 1/4 tsp garlic salt
- 14 tsp white pepper
- 1/4 ts[ freshly ground nutmeg
Cook elbow macaroni in boiling salted water per box instructions and then chill under cold water. Set aside. Bring the milk to a boil. Then reduce the heat and whisk the roux into the hot milk. After the roux and the milk are fully combined, mix in the cream cheese and the Dannon Oikos plain Greek nonfat yogurt. Once this mixture starts to thicken, remove it from the heat and whisk in the shredded cheese, garlic salt, white pepper, and nutmeg. Add the chilled macaroni to the sauce. Yield 4-6 servings
Is this a recipe you will try? What changes would you make?
Oikos® is a registered trademark of Stonyfield Farm, Inc. and used under license by The Dannon Company, Inc.
Disclosure: This recipe was provided to me from Dannon to share with my readers.