Description
This recipe enhances box mac and cheese with a rich, creamy sauce made from Greek yogurt and spices. It’s a quick and satisfying meal that’s sure to please.
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 and cook the macaroni noodles as per package instructions until al dente.
- Before draining, reserve about 2-3 tablespoons of the starchy pasta water and set it aside. Drain the noodles in a colander.
- Return the empty pot to the stove on low heat and add the butter, letting it melt completely.
- In a mixing bowl, whisk together the Greek yogurt, the reserved pasta water, hot sauce, and black pepper into the melted butter until smooth.
- Add the cheese powder packet from the box to the sauce and stir well until it becomes smooth, adding more pasta water if necessary to thin the sauce.
- Combine the drained noodles back in the pot with the cheese sauce and stir to coat all the noodles evenly. Serve hot with optional toppings.
Notes
For added flavor, consider mixing in your favorite protein or veggies.
Use full-fat Greek yogurt for a richer taste.
Adjust the amount of hot sauce to suit your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: none
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 20mg