Sometimes there is nothing better than Mac and Cheese. Oh wait. That was until I made this 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.
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.
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
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
Heat Large Stock pot of salted water, until it is at a rolling boil
In skillet, brown chicken Sausage, set aside
In same skillet, heat olive oil
Add garlic and chiles
Cut Chicken sausage up and add into skillet to ensure it is cooked through
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
Add Greek yogurt and skillet contents to pasta along with cheese and reserved pasta water
Stir to combine until it is well mixed.
Add salt and pepper to taste
Top with sliced green onion
1 Comment
Michael @ Super Millennial
August 27, 2017 at 2:58 amLooks delicious, always love new mac and cheese ideas!