From the Kitchen Window column
I could eat macaroni and cheese seven days a week — as long as the recipes were different each day. This mayonnaise recipe qualifies as different. No one will know that what makes it so smooth is the mayo and Greek yogurt.
1 (8-ounce) box macaroni, cooked according to directions on box
1 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup Monterrey Jack cheese
1 cup mild cheddar cheese
1/2 cup sharp cheddar cheese for the top
Salt and pepper to taste
Preheat oven to 350 degrees. In a large bowl, mix together the cooked macaroni, mayonnaise, yogurt and first two cheeses, and season with salt and pepper to taste. Spread the mixture evenly in a greased 2-quart baking dish. Bake for 25 minutes. Sprinkle sharp cheddar on top, and return to the oven for a few minutes, until melted.