There are some foods where I look at them and it seems like it’s impossible to make a lower calorie version. Mac and cheese was always one of those. I was stumped! Eventually it was time to tackle the challenge and I was surprised to find out you can actually cut a lot of calories out and still make a very tasty dish! This isn’t box mac and cheese. It’s grown up and full of wonderful flavor!


8 ounces elbow macaroni
8 ounces frozen peas
1/2 cup 0% fat Greek yogurt
1/4 tsp tabasco sauce
1/4 tsp red pepper flakes
4 ounces shredded cheddar cheese
4 ounces mozzarella cheese
1 ounce Parmesan cheese
5 thick slices of bacon, chopped and cooked until crispy


Cook the pasta normally until al dente.

When the pasta is nearly ready (around one minute remaining), add the peas.

Remove about one cup of the pasta water and set it aside in a bowl.

Drain the pasta of remaining water and return the pasta and peas to your pot.

Pour 1/4 cup of the pasta water back in the pan. Add the yogurt, tabasco, and red pepper flakes.

Mix all of the cheeses in a small bowl and add to the pasta a handful at a time. Let it all melt, stirring often.

Add more of the pasta water until the cheese sauce is your desired thickness.

Stir in the bacon and serve.