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!
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Ingredients
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
Directions
- 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.
