Description
This dish transforms ordinary mac and cheese into an irresistible meal with creamy yogurt and a kick from hot sauce. It’s perfect for a quick dinner that delights!
Ingredients
Scale
- 1 box kraft macaroni and cheese, or any box mac and cheese
- 2–3 tablespoons pasta water, reserved from cooking
- 2 tablespoons unsalted butter
- 1/4 cup 2% greek yogurt, full-fat works too
- 1/2 teaspoon hot sauce, such as frank’s or cholula
- 1/8 teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook macaroni noodles according to package directions until al dente.
- Before draining, reserve about 2-3 tablespoons of starchy pasta water. Drain the noodles in a colander.
- Return the empty pot to low heat and add the butter to melt completely.
- Whisk in the Greek yogurt, reserved pasta water, hot sauce, and black pepper until smooth and combined.
- Sprinkle the cheese powder packet into the sauce and stir until there are no clumps. Thinner sauce can be adjusted with more pasta water if needed.
- Mix the drained noodles back into the pot and stir until every noodle is coated in the creamy cheese sauce. Serve immediately, topped with your favorite add-ins.
Notes
For added flavor, incorporate cooked vegetables or proteins.
Adjust the amount of hot sauce according to your spice preference.
Experiment with different cheese powders for varied flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg