Description
This version of Box Mac and Cheese enhances the classic dish with creamy Greek yogurt and a kick of hot sauce, making it a quick and satisfying comfort food.
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, full-fat works too
- 1/2 teaspoon hot sauce, such as frank’s or cholula
- 1/8 teaspoon ground black pepper
Instructions
- Boil a large pot of salted water and cook the macaroni according to package instructions until al dente.
- Before draining, reserve about ¼ cup of starchy pasta water and set it aside. Drain the noodles in a colander.
- Return the empty pot to the stove over low heat and melt the butter.
- Whisk together Greek yogurt, 2 tablespoons of reserved pasta water, hot sauce, and black pepper into the melted butter until smooth.
- Add the cheese powder packet to the sauce and stir until there are no clumps; add more pasta water if needed for desired consistency.
- Stir in the drained noodles until they are evenly coated in the creamy sauce. Serve hot and customize with your favorite toppings.
Notes
For a spicier kick, increase the amount of hot sauce to taste.
Feel free to add protein like cooked chicken or vegetables for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 790mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg