Dinner

Hatch Chile Greek Yogurt Mac and Cheese

Sometimes there is nothing better than Mac and Cheese. Oh wait. That was until I made this Hatch Chile Greek Yogurt Mac and Cheese.

Hatch Chile Greek Yogurt Mac and Cheese

The need for pasta struck again, Like clockwork. Clearly, the only way to get pasta off my mind was to make it. To feel a little better about my cheesy decision, I took out the roux (butter and flour) and substituted Greek Yogurt. The result was a good, good thing my friends. And naturally, guilt free! In true Southwest fashion, I added some peppers to make Hatch Chile Greek Yogurt Mac and Cheese. Making it a match made in food heaven.

Generally, I like to have layers of flavors. Building a solid flavor base always makes food more delicious. To start, I browned spicy chicken Italian sausage, in my cast iron skillet. Which by the way, has been my favorite kitchen addition. It is just so versatile. You can use it on the stove and in the oven.

 

Hatch Chile Greek Yogurt Mac and Cheese

Once it was seared, I used the same pan to cook my hatch chiles and garlic. The drippings from the meat end up flavoring the veggies, and it was awesome.

Hatch Chile Greek Yogurt Mac and Cheese

Finally, add the chicken sausage into the pan after you have cut it up. Just be sure that it is cooked through. After the noodles are finished, this mixture will get added into your Hatch Chile Greek Yogurt Mac and Cheese.While I am cooking the add-ins, my water is heating up for cooking the noodles.

I mentioned this Hatch Chile Greek Yogurt Mac and Cheese was lightened up..

And it is! What you lose in excess fat and carbs you make up for in Protein. 1 Serving of Greek Yogurt has 25 g. So go ahead, dig in without the guilt.

Well, there is no time like the present. Go ahead, whip this little number up. You will be in Hatch Chile Greek Yogurt Mac and Cheese heaven.

Hatch Chile Greek Yogurt Mac and Cheese

Hatch Chile Greek Yogurt Mac and Cheese

Print Recipe
Serves: 6-8 Cooking Time: 45 Min

Ingredients

  • 3 Spicy Chicken Sausages
  • 2 Hatch Chile, deseeded and small diced
  • 3 Garlic Cloves, Minced
  • 1 pound, Pasta of Choice
  • 2 Cup White Cheddar, grated
  • 1/2 Cup, Greek Yogurt
  • Salt and Cracked Pepper, To Taste
  • 1 Cup Reserved Pasta Water
  • Olive Oil, 2 Tbsp
  • 1 Gallon of Water
  • 1/4 cup green onion, sliced

Instructions

1

Heat Large Stock pot of salted water, until it is at a rolling boil

2

In skillet, brown chicken Sausage, set aside

3

In same skillet, heat olive oil

4

Add garlic and chiles

5

Cut Chicken sausage up and add into skillet to ensure it is cooked through

6

Once your water is boiling, cook pasta according to directions. When it is finished cooking, reserve about a cup of hot pasta water and drain the rest

7

Add Greek yogurt and skillet contents to pasta along with cheese and reserved pasta water

8

Stir to combine until it is well mixed.

9

Add salt and pepper to taste

10

Top with sliced green onion

Hatch Chile Greek Yogurt Mac and Cheese- The Seasonal Junkie

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1 Comment

  • Reply
    Michael @ Super Millennial
    August 27, 2017 at 2:58 am

    Looks delicious, always love new mac and cheese ideas!

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