Lightened Mac & Cheese (Greek Yogurt)

Ingredients

• 180 g Elbow macaroni
• 170 g Plain Greek yogurt (nonfat or low-fat)
• 60 g Cheddar cheese (shredded)
• 120 ml Milk (any)
• 1 tbsp Unsalted butter(optional)
• 0.5 tsp Garlic powder(optional)
• 1 tsp Dijon mustard(optional)
• 0.25 tsp Salt(optional)
• 0.125 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente, then drain and return to the pot.

2. 2

   While the pasta cooks, make the sauce: in a small saucepan over low heat, melt the butter (if using). Whisk in the milk, garlic powder, and Dijon mustard, then remove from direct heat.

3. 3

   Stir in the cheddar a handful at a time until smooth. Let the mixture cool for 1 minute, then whisk in the Greek yogurt until creamy.

4. 4

   Add the sauce to the drained pasta and stir over low heat for 1–2 minutes until warmed through and evenly coated. Season with pepper (and a little salt if needed), then serve.