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macaroni cheese with peas

Greek Yoghurt Mac and Cheese with Peas

Greek Yoghurt Mac and Cheese with Peas is a creamy, protein-packed twist on classic macaroni cheese that's perfect for busy weeknights or cosy family dinners. Made with Greek yoghurt, mature Cheddar, Parmesan and sweet green peas, this easy baked pasta recipe delivers rich cheesy flavour with a lighter, healthier touch. Finished with a golden, crispy topping, it's comforting, satisfying and guaranteed to become a family favourite.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine American, Continental
Servings 6
Calories 455 kcal

Equipment

  • 1 Large Saucepan: Ideal for boiling the macaroni until perfectly al dente
  • 1 Medium Heavy-Based Saucepan: Ensures even heat distribution while preparing the creamy cheese sauce.
  • 1 Wooden Spoon Perfect for stirring the sauce without scratching cookware.
  • 1 Large Mixing Bowl Useful for combining ingredients before transferring to the baking dish if needed.
  • 1 Cheese Grater: Freshly grated cheese melts more smoothly than pre-grated varieties.
  • 1 Sharp Chef’s Knife Makes chopping garlic and parsley quick and safe.
  • 1 Chopping Board Provides a stable surface for preparing herbs and aromatics.
  • 3 Measuring Cups And Measuring Spoons: Ensure consistent flavour and reliable results every time.
  • 1 23 x 33cm Baking Dish: Allows the macaroni cheese to bake evenly with a beautifully golden top.
  • 2 Oven Gloves: Essential for safely removing the hot baking dish from the oven.

Ingredients
  

  • 450 g Dried Elbow Macaroni: The classic pasta shape beautifully holds onto the creamy cheese sauce in every bite.
  • 250 g Full-Fat Greek Yoghurt: Adds luxurious creaminess, extra protein and a gentle tang without making the sauce heavy.
  • 300 g Mature Cheddar Cheese Freshly Grated: Delivers the rich, bold cheese flavour that defines this comforting recipe.
  • 50 g Parmesan Cheese Finely Grated: Enhances the overall savoury flavour with a delicious nutty finish.
  • 350 ml Whole Milk: Helps create a smooth silky sauce that blends perfectly with the cheeses.
  • 30 g Unsalted Butter: Adds richness and helps develop the creamy sauce.
  • 1 tbsp Plain Flour: Thickens the sauce so it coats the pasta beautifully.
  • 150 g Frozen Peas: Add sweetness vibrant colour and extra nutrition without additional preparation.
  • 2 tbsp Garlic Cloves Finely Minced: Introduce subtle savoury depth that complements the cheeses.
  • ½ tbsp Onion Powder: Adds gentle background flavour throughout the sauce.
  • ½ tbsp Dijon Mustard: Brightens the cheese flavour without making the sauce taste of mustard.
  • 1 tbsp Fine Sea Salt: Enhances every ingredient and balances the creamy richness.
  • ½ tbsp Freshly Ground Black Pepper: Adds mild warmth and seasoning.
  • ¼ tbsp Smoked Paprika: Introduces gentle smoky notes and beautiful colour.
  • 1 tbsp Fresh Parsley Chopped: Adds freshness and a vibrant finishing touch.

Optional Crispy Topping

  • 60 g Panko Breadcrumbs: Create an irresistible crunchy topping after baking.
  • 30 g Extra-Grated Cheddar: Produces a beautifully golden, cheesy crust.
  • 15 g Melted Butter: Helps the topping brown evenly and become deliciously crisp.

Instructions
 

Step 1: Prepare The Oven

  • Preheat your oven to 190°C (170°C Fan) or 375°F.
  • Lightly grease the baking dish with butter or cooking spray.

Step 2: Cook The Pasta

  • Bring a large saucepan of generously salted water to the boil.
  • Add the macaroni.
  • Cook until just al dente according to the packet instructions.
  • Drain thoroughly.
  • Do not overcook, as the pasta will continue cooking in the oven.

Step 3: Cook The Peas

  • During the final 2 minutes of cooking the pasta, add the frozen peas to the boiling water.
  • Drain both together.
  • Set aside.

Step 4: Build The Sauce Base

  • Melt the butter in a heavy saucepan over medium heat.
  • Stir in the minced garlic.
  • Cook for about 30 seconds until fragrant.
  • Sprinkle in the plain flour.
  • Whisk continuously for 1 minute to remove the raw flour taste.

Step 5: Add The Milk

  • Slowly pour in the milk while whisking continuously.
  • Continue stirring until the sauce becomes smooth and begins to thicken.
  • Avoid allowing the sauce to boil vigorously.

Step 6: Add The Cheese

  • Reduce the heat to low.
  • Gradually stir in the Cheddar and Parmesan.
  • Mix continuously until completely melted and silky smooth.

Step 7: Stir In The Greek Yoghurt

  • Remove the saucepan from the heat.
  • Allow it to cool for about 2 minutes.
  • Fold in the Greek yoghurt gently until fully incorporated.
  • Add the Dijon mustard, onion powder, smoked paprika, salt and black pepper.
  • Stir until evenly combined.

Step 8: Combine Everything

  • Add the cooked macaroni and peas to the cheese sauce.
  • Fold gently using a wooden spoon.
  • Ensure every piece of pasta is evenly coated with the creamy sauce.

Step 9: Assemble

  • Transfer the mixture into the prepared baking dish.
  • Spread it into an even layer.

Step 10: Add The Crispy Topping

  • Combine the panko breadcrumbs, melted butter and additional Cheddar.
  • Sprinkle evenly across the surface.

Step 11: Bake

  • Bake for 20–25 minutes.
  • The topping should become golden brown while the sauce bubbles around the edges.

Step 12: Rest Before Serving

  • Allow the macaroni cheese to rest for 5–10 minutes.
  • Garnish with freshly chopped parsley.
  • Serve warm while it is beautifully creamy.

Notes

  • Use full-fat Greek yoghurt for the creamiest texture and to reduce the risk of the sauce curdling.
  • Grate your own Cheddar and Parmesan, as freshly grated cheese melts much more smoothly than pre-grated varieties.
  • Cook the macaroni just until al dente, as it will continue cooking while baking.
  • Remove the cheese sauce from the heat before stirring in the Greek yoghurt to keep it silky and smooth.
  • Frozen peas work perfectly in this recipe, but fresh peas can be used when in season.
  • For an extra crispy topping, combine the breadcrumbs with melted butter before sprinkling them over the pasta.
  • If the sauce becomes too thick before baking, stir in a splash of milk to loosen it.
  • Taste the sauce before combining it with the pasta, and adjust the seasoning as needed, since different cheeses vary in saltiness.
  • Allow the baked macaroni cheese to rest for 5–10 minutes before serving so the sauce thickens slightly and is easier to portion.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months, making this recipe ideal for meal prep.
Keyword Greek Yoghurt Mac and Cheese with Peas