Description
This recipe takes your store-bought mac and cheese to the next level with creamy Greek yogurt, butter, and a dash of hot sauce. It’s perfect for a quick dinner that is both comforting and satisfying!
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. Add the macaroni noodles and cook 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.
- Place the empty pot back on the stove over low heat. Add the butter and let it melt completely.
- Whisk the Greek yogurt, 2 tablespoons of the reserved pasta water, hot sauce, and black pepper into the melted butter until smooth and combined.
- Sprinkle the cheese powder packet into the sauce and stir until there are no clumps and the sauce is smooth. If needed, add the remaining tablespoon of pasta water to thin it out.
- Add the drained noodles back to the pot and stir until every noodle is coated in the creamy cheese sauce. Serve immediately and top with your favorite add-ins.
Notes
For extra creaminess, add an additional tablespoon of Greek yogurt.
Feel free to mix in your favorite ingredients like vegetables, bacon, or extra cheese for added flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 30mg