**To easily turn 1 slice of white or wheat bread into fresh crumbs, tear the slice into pieces and process on low in a food processor into fine crumbs. *This recipe will work with 2 percent low-fat or 0 percent non-fat Greek yogurt, but results are best with full-fat Greek yogurt. Let sit 10 minutes before serving.ĬOVER leftovers, if there are any, and refrigerate up to two days. Sprinkle bread crumbs evenly over macaroni.īAKE 30 to 35 minutes, until the mixture does not slosh from side to side when the dish is gently shaken, and bread crumbs are golden brown. Add bread crumbs and stir thoroughly to coat. HEAT butter in a large mug or small bowl for 30 seconds in microwave on HIGH, just until melted. Turn into prepared baking dish and smooth top with the back of a spoon. Mix thoroughly, until pasta is evenly coated. Coat an 11- by 7-inch or 12- by 12-inch baking dish with nonstick spray. Drain and rinse.ĬOMBINE mayonnaise, yogurt and cheese in the bottom of a very large bowl. Add macaroni and cook 10 minutes, stirring occasionally, or for the time on the package directions, until pasta is al dente.
RECIPE: Creamiest Ever Macaroni and Cheese Ingredients:Ĩ ounces elbow macaroni (1/2 of a large package)ġ pound (about 4 cups) freshly grated sharp cheddar cheeseīRING a gallon of water and salt to a boil over high heat in a large pot. (Of course, the resulting creaminess is best when using full-fat Greek yogurt.) Get ready to dig in and watch it quickly disappear! With this recipe, you can use whole milk, 2% or skim, and non-fat or low-fat Greek yogurt, if that’s what you have on hand. Top with buttered bread crumbs for a great mix of creamy and crunchy textures, and bake at 350° for 30 minutes. Stir well, and pour into a buttered baking dish. Simply combine mayo, yogurt and cheese in a large mixing bowl, and add cooked macaroni. (Note: It’s worth shredding the cheddar yourself – it melts much better!) A combination of mayonnaise, full-fat Greek yogurt, and freshly shredded sharp cheddar does the trick and offers a welcome tangy flavor, too. While a Bechamel sauce stirred on the stovetop eventually leads to creamy goodness, there’s a faster, easier way to get that same velvety consistency. Our recipe for making creamy and delicious mac ’n’ cheese takes just a few ingredients, and involves a super simple hack – replacing the flour, milk and butter mixture (or Bechamel sauce) with Blue Plate® Mayonnaise.
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