I’d like to blame the Toddler for this mac & cheese post. But the truth is, I’m the mac & cheese eater of the house. I often joke that my “Emergency Kit” contains a cake mix, a box of shells & cheese, and a bag of Funyuns. If by “joke” I mean that’s exactly what’s in the back corner of the bottom shelf of my pantry. Right this second.
How To Make Greek Yogurt Macaroni & Cheese on the Stove Top
8 oz macaroni pasta
8 oz American cheese, grated*
1/2 cup fat-free Greek yogurt (I use 0% Fage)
1 1/2 cup frozen peas, thawed
1 cup shredded leftover chicken (optional)
*Most combinations are fine but use 2-3oz white or yellow american cheese to aid in smooth melting.
Cook macaroni pasta for 8-10 minutes in salted water, until al dente.
Reserve 1 cup pasta water before draining the pasta.
Drain the pasta and return it to the pot.
Add 1/4 cup pasta water, the yogurt, and 1/3 of the grated cheese and stir until the cheese has melted.
Stir in remaining cheese, one small handful at a time to prevent clumping.
Add additional pasta water as necessary to thin the cheese sauce.
Stir in peas and chicken, if using, and serve warm.
To reheat, microwave in 30 second intervals, stirring in between. If you think it needs it, add a tablespoon or two of skim milk or water. It’s usually creamy enough after it’s heated thoroughly but it’s up to you.