Creamy greek yogurt mac ‘n cheese with peas and bacon
Creamy greek yogurt mac ‘n cheese with peas and bacon is a Mediterranean morn meal. This recipe serves 4. One serving contains 546 calories, 30g of protein, and 22g of fat. For $2.28 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Many people made this recipe, and 4115 would say it hit the spot. Head to the store and pick up bacon, sharp cheddar, mozzarella, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes. It is brought to you by Running to the Kitchen. With a spoonacular score of 97%, this dish is tremendous. Similar recipes include Creamy Greek Yogurt Mac & Cheese, Homemade Greek Yogurt Gluten free Mac and Cheese, and The Ultimate Mac ‘n Cheese With Peas & Bacon.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
3 slices bacon, chopped
4 ounces goat cheese
2 ounces grated mozzarella
1½ cup frozen peas
½ cup plain Greek yogurt (full fat or 2% are best)
2 ounces sharp white cheddar, grated
2 cups whole wheat elbow pasta
Equipment:
paper towels
frying pan
pot
sieve
bowl
Cooking instruction summary:
Cook bacon over medium heat in a skillet until crispy, drain on a paper towel and set aside.Bring a large pot of water to a boil.Once boiling, add pasta and cook until al dente (about 6 minutes). Add the peas to the pasta water during the last minute of cooking.Reserve 1 cup of the pasta water and then drain the peas and pasta into a strainer.Return the pasta to the pot, add about ¼ cup of the pasta water and all the cheeses and yogurt. Stir until all the cheese melts and coats the pasta evenly. Add more pasta water as needed.Scoop the pasta into bowls and top with the cooked bacon.
Step by step:
1. Cook bacon over medium heat in a skillet until crispy, drain on a paper towel and set aside.Bring a large pot of water to a boil.Once boiling, add pasta and cook until al dente (about 6 minutes).
2. Add the peas to the pasta water during the last minute of cooking.Reserve 1 cup of the pasta water and then drain the peas and pasta into a strainer.Return the pasta to the pot, add about ¼ cup of the pasta water and all the cheeses and yogurt. Stir until all the cheese melts and coats the pasta evenly.
3. Add more pasta water as needed.Scoop the pasta into bowls and top with the cooked bacon.
Nutrition Information:
covered percent of daily need
