Baked Mexican Penne Mac and Cheese with Yogurt Sauce
This creamy baked pasta combines tangy Greek yogurt with melted American and Mexican cheeses for a lighter twist on classic mac and cheese. The addition of ground mustard and garlic creates depth while the bread crumb topping adds satisfying crunch. Perfect for family dinners or potluck gatherings, this comforting casserole delivers all the cheesy goodness you crave with reduced fat content. The yogurt creates an unexpectedly smooth sauce that pairs beautifully with the spiced cheese blend.
Ingredients
- 2 ⅝ cups uncooked penne pasta
- 2 tablespoons butter or margarine
- ¼ cup onion, chopped
- 1 teaspoon ground mustard
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 clove garlic, finely chopped
- 2 tablespoons Gold Medal all-purpose flouralmond flour1:1gluten-freegluten-free
May affect texture slightly
- 2 cups Yoplait Fat Free plain yogurt, from 2-lb container
- 4 oz light process American cheese product loaf, cut into 1/2-inch cubes
- 1 cup shredded reduced-fat Mexican 4-cheese blend, 4 oz
- ¼ cup Progresso plain bread crumbs
Instructions
- 1
Heat oven to 375°F
- 2
Cook and drain pasta as directed on package and set aside
- 3
Melt butter in 3-quart saucepan over medium heat
- 4
Add onion, mustard, salt, pepper and garlic and cook 5 to 7 minutes, stirring occasionally, until onion is tender
- 5
Stir in flour
- 6
Cook over medium-low heat, stirring constantly, until mixture is bubbly
- 7
Remove from heat
- 8
Stir in yogurt, stirring constantly
- 9
Gently stir in cheeses and stir in pasta
- 10
Pour into ungreased 2-quart casserole
- 11
Sprinkle with bread crumbs
- 12
Bake uncovered about 25 minutes or until bubbly
Tips
Use room temperature yogurt to prevent curdling when adding to the hot flour mixture
Let the casserole rest 5 minutes after baking for easier serving and better texture
Stir gently when combining cheeses to avoid breaking the delicate yogurt sauce
Good to Know
Refrigerate covered up to 3 days. Reheat in 350°F oven until heated through.
Can assemble casserole up to 1 day ahead. Cover and refrigerate, then bake as directed adding 10-15 minutes.
Serve hot directly from the casserole dish with a green salad or steamed vegetables.
Common Mistakes
Add yogurt gradually while stirring to avoid curdling
Don't overbake or the yogurt sauce may separate
Use low heat when making the roux to prevent burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular pasta instead of penne?
Yes, any short pasta like rotini, shells, or elbows works well. Cook according to package directions and use the same amount.
What if I don't have Mexican cheese blend?
Substitute with a mix of cheddar, Monterey Jack, and pepper jack cheese, or use all cheddar for a milder flavor.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat portions in the microwave or warm the whole dish in a 350°F oven.