This creamy Greek yogurt macaroni and cheese has all the creamy, cheesy comfort of the traditional dish but is a whole lot lighter and healthier for you!
Let’s chat about everyone’s beloved mac ‘n cheese shall we?
Um, it’s a freakin’ mess and a half to make. Right?! I mean, there’s grated cheese everywhere (because we all know a good mac ‘n cheese doesn’t just have one cheese in it!) including the floor which then of course means dog saliva all over my floor as well with an eager weimaraner at my feet, a pot to boil the pasta in, a pot to make the cheesy sauce in, sometimes a baking dish if it finishes off in the oven and that assumes you haven’t had to cook any extras (like meat or something) which requires it’s own cutting board and skillet along with everything else. Every time I make it (unless it’s Annie’s and god bless Annie. Really, she’s a savior some nights) my kitchen literally looks like a tornado tore through it. I’m not sure any other meal wreaks the kind of havoc mac ‘n cheese does.
But I still love it. Outside of his mom’s Greek food, it’s Ulysses favorite meal too so unfortunately the tornado-ized kitchen happens a bit too often. So I set out to do 2 things with this recipe.
1. Lighten things up to create a recipe that doesn’t make you feel like you belong in a confessional after eating.
2. Seriously pare down on the pots and pans used to make it.
With greek yogurt and goat cheese as most of the creamy factor in this recipe, I’d say #1 gets a solid A. And with 1 pot, 1 cutting board and 1 small skillet for #2, I think that’s about as good as it can get for mac ‘n cheese.
Plus, it tastes out of this world and it’s got bacon. The end.