Description
This enhanced mac and cheese is a comforting quick meal with a creamy sauce made from Greek yogurt and butter. Perfect for a satisfying and easy dinner!
Ingredients
Scale
- 1 box kraft macaroni and cheese
- 2–3 tablespoons pasta water, reserved from cooking
- 2 tablespoons unsalted butter
- 1/4 cup 2% greek yogurt
- 1/2 teaspoon hot sauce
- 1/8 teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni noodles according to package directions until al dente.
- Before draining, scoop out about ¼ cup of the starchy pasta water and set it aside. Drain the noodles in a colander.
- Return the empty pot to the stove over low heat, and add the butter, letting it melt completely.
- Whisk in the Greek yogurt, 2 tablespoons of the reserved pasta water, hot sauce, and black pepper into the melted butter until the mixture is smooth.
- Mix in the cheese powder packet, stirring until there are no clumps. If necessary, add the remaining tablespoon of pasta water to adjust the sauce consistency.
- Add the drained noodles back into the pot, stirring until every noodle is well-coated with the creamy cheese sauce. Serve immediately and add your favorite toppings.
Notes
Feel free to adjust the amount of hot sauce to your taste.
For an extra kick, mix in some cooked bacon or sautéed vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg