Copycat Macaroni and Cheese by Bravo’s Top Chef Richard Blais Recipe

Bravo’s Top Chef, Richard Blais, uses Dannon Oikos Greek yogurt to make this macaroni and cheese recipe a little healthier, but still delicious! You get that gooey, cheesy texture we all love in a good bowl of mac and cheese but made even creamier.

How To Make Copycat Macaroni and Cheese by Bravo’s Top Chef Richard Blais

Roux:

  • 1/4 cup flour
  • 1/4 cup butter

Macaroni:

  • 2 cups elbow macaroni
  • 13 oz. low-fat milk
  • 1 oz. cream cheese
  • 1/4 cup Dannon Oikos plain Greek nonfat yogurt
  • 6 oz. white cheddar cheese (shredded)
  • 1/4 tsp. garlic salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. freshly ground nutmeg

For the Roux:

  1. Melt the butter and add in the flour while cooking in a pan over low heat.
  2. Continue to whisk the mixture until it turns tan and has a sand-like texture. Reserve.

For the Macaroni:

  1. Cook elbow macaroni in boiling salted water as per box instructions and then chill under cold water. Set aside.

  2. Bring the milk to a boil. Reduce the heat and whisk the roux into the hot milk until fully combined.

  3. Mix in the cream cheese and the yogurt.

  4. Once this mixture starts to thicken, remove it from the heat and whisk in the shredded cheese, garlic salt, white pepper, and nutmeg.
  5. Add the chilled macaroni to the sauce and serve.

How To Make Copycat Macaroni and Cheese by Bravo’s Top Chef Richard Blais

0 from 0 votes
Preparation: 5 mins
Cooking: 25 mins
Total: 25 mins
Serves:

Ingredients

Roux:

  • 1/4 cup flour
  • 1/4 cup butter

Macaroni:

  • 2 cups elbow macaroni
  • 13 oz. low-fat milk
  • 1 oz. cream cheese
  • 1/4 cup Dannon Oikos plain Greek nonfat yogurt
  • 6 oz. white cheddar cheese shredded
  • 1/4 tsp. garlic salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. freshly ground nutmeg

Instructions

For the Roux:

  1. Melt the butter and add in the flour while cooking in a pan over low heat.
  2. Continue to whisk the mixture until it turns tan and has a sand-like texture. Reserve.

For the Macaroni:

  1. Cook elbow macaroni in boiling salted water as per box instructions and then chill under cold water. Set aside.

  2. Bring the milk to a boil. Reduce the heat and whisk the roux into the hot milk until fully combined.

  3. Mix in the cream cheese and the yogurt.

  4. Once this mixture starts to thicken, remove it from the heat and whisk in the shredded cheese, garlic salt, white pepper, and nutmeg.
  5. Add the chilled macaroni to the sauce and serve.

Nutrition

  • Calcium: 298mg
  • Calories: 423kcal
  • Carbohydrates: 43g
  • Cholesterol: 59mg
  • Fat: 20g
  • Fiber: 2g
  • Iron: 1mg
  • Potassium: 241mg
  • Protein: 17g
  • Saturated Fat: 12g
  • Sodium: 306mg
  • Sugar: 5g
  • Vitamin A: 704IU
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