FAGE Yogurt Macaroni & Cheese

From Susan Jennings via Facebook

Yield: 6 servings
Community Recipe from

Ingredients

  • 8 ounce(s) elbow macaroni

Preparation

  1. Ingredients
  2. 8 oz elbow macaroni
  3. 1 tbsp olive oil
  4. 1 cup onion, finely diced
  5. 1 cup red pepper, finely diced
  6. 1/4 tsp salt
  7. 1/2 cup all-purpose flour
  8. 1/2 cup butter
  9. 1 1/2 cup whole milk, warm
  10. 1 cup FAGE Total Classic Greek Yogurt
  11. 1/4 tsp ground nutmeg
  12. 1 1/4 cup cheddar cheese, grated
  13. 1/2 tsp tabasco sauce
  14. 1/4 tsp ground black pepper
  15. 1/4 cup cheddar cheese, grated
  16. 1/4 cup feta cheese, crumbled
  17. 1/2 cup panko bread crumbs

  18. Preparation Directions

  19. 1.Bring a pot of salted water to a boil. Add elbow macaroni and cook for 4 minutes. Drain and rinse with cold water to stop cooking.
  20. 2.Warm the olive oil in a skillet over medium heat. Add onions and sauté for 3 minutes. Add red pepper and salt and continue cooking until vegetables soften. Remove from heat and reserve.
  21. 3.Preheat oven to 350 degrees F. Butter a 2-quart casserole.
  22. 4.Melt butter in a medium saucepan. Add flour, stir and continue to cook for 2 minutes. Gradually whisk in warm milk and 1/2 cup of FAGE Total Classic, whisking constantly to keep smooth. Add nutmeg. Bring to a low simmer and remove from heat. Stir in 10 ounces of cheddar cheese. Whisk until smooth. Add remaining 1/2 cup yogurt and tabasco. Combine macaroni, onion mix and cheese sauce and transfer to prepared casserole. Bake for 30 minutes.
  23. 5.Combine remaining cheddar cheese, feta and bread crumbs. Remove casserole from oven and top with crumb/cheese mix. Return to oven for 15 minutes or until golden brown and bubbling.



May 2012

This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.

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