Recipe: Horseradish Cheddar Greek Yogurt Macaroni and Cheese

Published 2/24/14 by:

 Horseradish Yogurt Mac and Cheese


So I found myself on Saturday morning in a fairly quiet Trader Joe’s. Yes, you just heard me correctly – Trader Joe’s wasn’t a zoo on a weekend day! I figured this was some sort of sign from the cosmos so I opened up my phone to Pinterest, and perused my Nom Nom page pins, and found this awesome Greek yogurt mac and cheese recipe. I soon realized that I don’t own onion or garlic powder, and that I had wholesale size (Thanks BJ’s!) bags of shredded cheese already, so I decided to do what I always do: modify! I have to say, this mac and cheese came out so much better than I anticipated, and the prep and cook time were so quick that I ended up eating dinner at 4:30pm by accident! Delicious and under 30 minutes to prepare and cook? I’ll take it! Please let me know if you make further accommodations when you cook this, and how it turned out!



16 ounces of your choice of pasta

8 ounces of your choice of plain Greek yogurt

1 shallot diced

1 cup of Cabot’s Horseradish Cheddar Cheese (shredded or cubed)

1 cup of shredded Mexican Blend cheese

3 cups of Kale (or spinach)

Salt, Pepper or other seasoning to your liking



Cook pasta according to package directions until it is at al dente status. Place your kale (or spinach) in the bottom of a strainer in your sink, and dump the pasta on top of it to wilt it. Save approximately 1 cup of boiling water from your pasta bowl to add to your cheesy yogurty sauce!

Return the pasta and kale to your original pot and add in yogurt, cheese, pasta water and shallots. Mix until everything is gooey, and serve immediately!


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