This Greek yogurt stovetop mac and cheese takes less than 10 minutes. Just keep stirring so that nothing gets lumpy.
Ingredients
- 4 oz macaroni (used the really fat ones)
- 1/4 cup Greek yogurt (full fat wins)
- 1/4 cup shredded mozzarella
- 3 tbsp pesto
Directions
- 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.
- 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.
- Add cooked pasta and stir to coat. Use leftover pasta water to thin the sauce if necessary.
- Stir in pesto until evenly distributed and serve.
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