Wednesday, November 28, 2012

Chobani Night: Veggie Mac & Cheese

Girls night! For our book club (that we don't read books for) we decided we would have a food theme of Greek yogurt. This has thrown us all in a loop trying to figure out what we can swap the yogurt in for, or for what recipes already call for the yogurt!

What we made tonight:
  • Plain Chobani with some olive oil, salt and pepper and consumed with pita chips. 
  • Plain Chobani with quartered grapes, peanuts, and a scoop of jelly and and a scoop of peanut butter. I ate it with wheat thins.
  • Mango Chobani combined with guacamole and crushed almonds then topped with spicy corn relish served on wheat thins.
I decided on a veggie mac & cheese casserole. I've made my godmother's mac and cheese recipe before, so I figured this one wouldn't be too different. This recipe is adapted from the Chobani website and from this recipe for Confetti Mac & Cheese. It is a tangy mac and cheese that could be due to the cheeses and the yogurt. I don't know, I've never had Gruyère before. I added in the veggies to bulk up the recipe but also so we could pretend we ate something healthy.

If you are making this ahead of time (the day before), use lots of the milk and cheese as it will absorb into the noodles and not be as cheesy. The recipe below does not reflect the addition of more milk and cheese. If you were curious, I would add in an additional cup of cheese and probably a few splashes of milk to get to a creamy consistency. 

Melted butter, Add flour, It will clump.

Added Milk, Spices, and Cheese. It is thick!

Pre Broil
Veggie Mac & Cheese Casserole
Makes 1 9x9 pan

3 cups pasta (I used ziti)
2 tbsp of butter
3-4 tbsp of flour
1 1/2 cup 1% milk
1 tsp ground mustard
1 tsp garlic powder
1 tsp black pepper
1 heaping cup of Gruyere cheese, shredded
1 heaping cup of mild white cheddar, shredded
1 6  oz container of plain Greek yogurt
Panko breadcrumbs
about 1 - 2 cups of frozen veg of your choice

Cook pasta according to box directions, but 1-2 minutes less than al dente.

Melt butter in frying pan or sauce pan. Add in flour and whisk. Slowly add in milk and whisk to remove clumps. (I don't have a whisk, I used a spatula and mashed the lumps outs). Once a smooth slightly thickened sauce add in ground mustard, garlic powder, and black pepper as well as the cheese.

Remove from heat. Stir in pasta, yogurt, and optional frozen veggies. Pour into 9x9 pan. If you are eating it that night, top with bread crumbs and pop under broiler for a few minutes to get the bread crumbs golden. If you are making this ahead, omit the breadcrumbs. When you are ready to heat the mac & cheese, top with the bread crumbs, cover with tin foil, and heat in 350F oven for 30 minutes or until hot. Take off foil and broil for a few minutes, until top is golden.


  1. This was delicious! I used all cheddar cheese cause I live in rural Arkansas and have limited options. Served with Srircha this was excellent. Thanks cuz!

  2. Thanks Chuck!! Glad you enjoyed it!!