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:

Quickview
545k Calories
29g Protein
21g Total Fat
61g Carbs
26% Health Score
Limit These
Calories
545k
27%

Fat
21g
33%

  Saturated Fat
11g
71%

Carbohydrates
61g
21%

  Sugar
4g
5%

Cholesterol
51mg
17%

Sodium
407mg
18%

Get Enough Of These
Protein
29g
59%

Manganese
2mg
120%

Selenium
62µg
90%

Phosphorus
492mg
49%

Vitamin B1
0.57mg
38%

Magnesium
134mg
34%

Copper
0.64mg
32%

Calcium
283mg
28%

Vitamin B3
5mg
28%

Vitamin B2
0.46mg
27%

Vitamin C
21mg
26%

Zinc
3mg
25%

Iron
4mg
23%

Folate
83µg
21%

Vitamin B6
0.39mg
20%

Vitamin A
953IU
19%

Vitamin K
14µg
14%

Vitamin B12
0.76µg
13%

Vitamin B5
1mg
12%

Fiber
2g
11%

Potassium
383mg
11%

Vitamin D
0.32µg
2%

Vitamin E
0.26mg
2%

covered percent of daily need
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Food Trivia

Hundreds and Thousands (Sprinkles, Nonpareils, Jimmies) are small round balls of brightly coloured sugar used as decorations on cakes, cookies, trifles and other desserts. Their use dates back at least to the early 19th century.

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