My obsession with trying different mac & cheese recipes will never end. I love finding new varieties - especially when they're super easy to make. This version is probably the simplest yet: you don't have to make a roux AND there's no waiting time while it's in the oven! We had this for dinner last week with Pioneer Woman's BBQ Comfort Meatballs - it was the ultimate comfort food dinner. Also, feel free to sub in any kinds of cheese you want - the possibilities are endless!
12 oz. dried pasta
2 cloves garlic, minced
10 oz sharp cheddar cheese, shredded
1/4 cup milk, half and half, or heavy cream
4 oz low-fat Greek yogurt
3 Tbsp unsalted butter, at room temperature
salt and pepper, to taste
Bring a large pot of water to boil. Cook pasta according to package directions just until al dente. Drain well, reserving 1 cup of the pasta water.
Immediately return the pasta to the pot. Add the garlic and cheese and stir briefly to combine. Mix in the milk, Greek yogurt, and butter and stir until the cheese is thoroughly melted and the mixture is creamy. If necessary add a small amount of the reserved pasta water to adjust the consistency. Season to taste with salt and pepper. Serve immediately.
source: adapted from annie's eats, originally from Macaroni and Cheese by Marlena Spieler
