Skinny Pesto Mac and Cheese with Greek Yogurt

By Bacon Egg & Cheese{cake}

This Greek yogurt stovetop mac and cheese takes less than 10 minutes. Just keep stirring so that nothing gets lumpy.

  • 4 oz macaroni (used the really fat ones)
  • ¼ cup Greek yogurt (full fat wins)
  • ¼ cup shredded mozzarella
  • 3 Tbsp pesto

  1. Boil pasta in a large pot of salted water according to the package. Drain pasta but save pasta water. Run pasta under cold water to stop the cooking process.
  2. In a separate pot, heat up Greek yogurt but don't bring it to a boil. Stir in mozzarella until everything is melted and creamy.
  3. Add cooked pasta and stir to coat. Use leftover pasta water to thin the sauce if necessary.
  4. Stir in pesto until evenly distributed and serve.

For the full post, visit Bacon, & Egg Cheese({cake}.

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