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Yogurt Mac and Cheese with Roasted Cauliflower
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5 from 1 vote

Yogurt Mac and Cheese with Roasted Cauliflower

Using yogurt instead of milk adds extra creaminess and a flavorful tang to this macaroni and cheese with roasted cauliflower recipe.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
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
Servings: 8 servings
Calories: 748kcal
Author: Kaity Farrell

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.

Nutrition

Serving: 1bowl | Calories: 748kcal | Carbohydrates: 57g | Protein: 32g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1073mg | Potassium: 403mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1224IU | Vitamin C: 2mg | Calcium: 766mg | Iron: 2mg