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Chobani Mac 'n' Cheese

By: Chobani Yogurt
This image courtesy of

Here is a delicious and simple mac and cheese recipe that uses yogurt! The Chobani Mac 'n' Cheese is also made with cheddar cheese and nutmeg, adding a slight twist to the classic recipe!

Preparation Time10 min

Cooking Time40 min


  • 1 cup unseasoned breadcrumbs
  • 5 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 3/4 cup hot milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground pepper
  • 2 cups grated Cheddar
  • 1 cup grated Gruyere
  • 1 cup Chobani Plain 0% Greek Yogurt
  • 1/2 pound elbow macaroni


  1. Preheat oven to 375 degrees F.
  2. Butter a shallow 1½ -quart ovenproof dish.
  3. Melt 3 tablespoons butter and combine well with breadcrumbs in small bowl. Set aside.
  4. Melt 2 remaining tablespoons butter in saucepan over medium heat.
  5. When butter bubbles, add flour and cook, whisking constantly for 1 to 2 minutes.
  6. Slowly pour hot milk into flour-butter mixture, whisking constantly. Continue cooking and stirring until mixture bubbles and becomes thick enough to coat back of a spoon.
  7. Remove pan from heat. Stir in salt, nutmeg, black pepper, Cheddar, and Gruyère. Set cheese sauce aside. When it has cooled for 5 minutes, gently whisk in the Chobani.
  8. Bring a large saucepan of water to a boil. Add macaroni; cook 2 to 3 minutes fewer than indicated on package directions. Pasta will continue to cook in oven.
  9. Drain macaroni in colander, and stir into cheese sauce.
  10. Pour the mixture into the prepared dish. Sprinkle breadcrumbs over the top.
  11. Bake until brown on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

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Macaroni and cheese is one of those things I can enjoy on any occasion at all and it's always going to be comforting. I've always been more of a cheddar cheese lover and love using yogurt in my recipes but, have never really thought about trying Gruyere cheese before. I've heard about it a lot and although I'm really not sure what to expect I kinda feel like I want to give it a chance. Does anyone know what flavor profile Gruyere cheese is?


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