Macaroni and Cheese
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Macaroni and Cheese

Submitted by: Isabel De Los Rios

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 6

Adding Greek yogurt to macaroni and cheese is a great way to get that extra-creamy kick that your family will love. Pair with this month's Chicken Fingers recipe and some raw veggies for a full meal!


    8 oz. quinoa macaroni

    1 1/2 tbsp. extra virgin olive oil

    1 tbsp. almond flour

    1/2 c. canned coconut milk

    sea salt & black pepper to taste

    1/2 c. pepper jack cheese

    1 c. Greek yogurt

    1/2 c. mild cheddar cheese


Preheat oven to 400ºF. Grease medium baking dish with 1/2 tablespoon olive oil.

Cook 8 oz. dry macaroni (or quinoa pasta of your choice) according to package instructions; drain and set aside.

Simmer remaining tablespoon of olive oil over medium-low heat in a medium saucepan. Add almond flour and whisk for 30 seconds to 1 minute. Slowly add coconut milk, followed by sea salt and pepper.

Continue whisking the entire mixture together for 2-3 minutes. Once the sauce looks smooth, add the shredded Monterrey Jack cheese and stir until melted.

Remove saucepan from heat and let cool for 1 minute. Add Greek yogurt and continue whisking all ingredients together. Add cooked quinoa pasta and 1/4 cup shredded cheddar cheese to the saucepan. Stir until pasta is evenly coated in yogurt-cheese sauce.

Pour mixture into a greased baking dish and top with remaining 1/4 cup of shredded cheddar cheese. Bake for 8-10 minutes.