I love mac & cheese – however, I am not a fan of all the calories.  I was looking more so for a higher protein style to make, which the original recipe will be at the bottom since I did modify this one a little.  Next time, I’ll most likely boil the full box and add a bit more cheese and yogurt.

Ingredients:

• 2 cups of dry pasta – I used the Banza chickpea pasta because of how much more protein and fiber it has.
• 1/2 cup pasta water
• 8 oz. shredded sharp cheddar cheese
• 1/2 cup 0% fat Greek yogurt
• 1/4 tsp garlic salt
• 1/4 tsp paprika
• 1/4 tsp red pepper flakes (or add more if you’d like!)
• 1 tsp yellow mustard (or less if you don’t prefer mustard – you can also use dry mustard powder)

Directions:

1.  Boil a pot of water for the pasta.  Once boiling, add pasta and continue to stir and cook until it is ready.
2.  While the pasta is cooking, shred the cheddar cheese.
3.  Once pasta is ready, put 3/4 cup of the pasta water and set aside.  Drain noodles, but you do not need to rinse them.
4.  Add hot pasta back into the pot and add the cheese.  It may be best to use a spatula for this, so that the noodles don’t all break apart.
5.  Add the pasta water – I dumped the full 1/2 cup in all at once to help get the cheese to melt.  
6.  Stir in the Greek yogurt, salt, paprika, red pepper flakes and mustard.  
   

Enjoy!!

Original recipe:  https://www.runninginaskirt.com/greek-yogurt-mac-and-cheese/#recipe

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