Baked Macaroni & Cheese with Kronos Greek Yogurt


8 ounces dry elbow macaroni

1 Tbsp olive oil

1 cup yellow onion, finely diced

1 cup red bell pepper, finely diced

¼ tsp salt

¼ cup all-purpose flour

¼ cup butter

1 ½ cups whole milk, warmed

¼ tsp ground nutmeg

10 ounces cheddar cheese, grated

1 cup Kronos Greek yogurt

½ tsp hot pepper sauce

¼ tsp ground black pepper

2 ounces cheddar cheese, grated

2 ounces feta cheese, crumbled

½ cup Panko bread crumbs


  1. Preheat oven to 350° degrees F.
  2. Bring a pot of salted water to a boil. Add elbow macaroni and cook for 6 minutes. Drain and rinse with cold water to stop cooking.
  3. Warm the olive oil in a skillet over medium heat. Add onions and sauté for 3 minutes. Add red bell pepper and salt and continue cooking until vegetables soften. Remove from heat and reserve.
  4. Butter a 2 quart casserole dish.
  5. Melt butter in a medium saucepan. Add flour, stir and continue to cook for 2 minutes. Gradually whisk in warm milk and half of the yogurt. Add nutmeg and bring to a low simmer and remove from heat.  Stir in 10 ounces of cheddar cheese. Whisk until smooth. Add remaining ½ cup of yogurt and hot pepper sauce. Combine macaroni, onion mix and cheese sauce and transfer to casserole dish. Bake at 350 degrees for 30 minutes.
  6. Combine remaining cheddar cheese, feta and bread crumbs.  Remove casserole from oven and top with bread crumb/cheese mix. Return to oven for 15 additional minutes or until golden brown.

Yield: Approximately 6 Servings