Description

This delightful twist on the classic box mac and cheese features creamy Greek yogurt and a touch of heat, making it a quick, flavorful dinner option that everyone will enjoy.

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, such as frank’s or cholula
1/8 teaspoon ground black pepper

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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

Feel free to adjust the amount of hot sauce according to your spice preference.
For added flavor, mix in some cooked vegetables, bacon, or extra cheese before serving.
This dish is best served immediately for the creamiest texture.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 2g
Sodium: 620mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 12g
Cholesterol: 35mg