Wednesday, May 14, 2014

Homemade Mac n Cheese

Omnomnom! So creamy and deliciously comforting.

  • 1 16-ounce box of shells, elbow, penne, etc.
  • 4 tablespoons (1/2 stick) butter, cut into pieces
  • 14 ounces of reduced-fat grated sharp Cheddar cheese
  • 1/2 cup Greek yogurt
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, and drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a large pot on medium heat, combine cheese/butter mixture and add Greek yogurt, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Remove from heat. Let the noodles soak up cheese and thicken, stirring occasionally, for about 15-20 minutes before eating.

My apologies for the not-so-great photo. It's hard to get a pic when you can't stop eating it :)

No comments: