Greek Yogurt Mac And Cheese

All the creamy, cheesy pleasure of the classic meal is there in this delicious Greek yogurt macaroni and cheese, but it is much lighter and better for you! Shall we discuss everyone's favorite mac 'n cheese?  To put it simply, it is a complete disaster. Yes! We all know that a good mac 'n cheese is not just made with one cheese (unless it is sausage mac and cheese), so there is grated cheese all over the place. There is also a pot to boil the pasta in, a pot to make the cheesy sauce in, and occasionally a baking dish if it ends up in the oven. This is assuming you have not had to cook any extras (like meat or something), which requires its own cutting board and skillet in addition to everything else.  Unless it is Annie's, in which case God bless Annie, I make it every time. On certain evenings, she really is a lifesaver. My kitchen actually looks like it was blown apart by a storm. I doubt any other dish has the same devastating effect as mac 'n cheese. I still adore it, though. In addition to his mother's Greek cuisine, Ulysses also loves it; thus, the tornado-like kitchen occurs far too frequently. I thus set out to accomplish two goals with this recipe for Greek yogurt macaroni and cheese. 1. To cook a meal that does not make you feel like you belong in a confessional after eating, lighten it up. 2. Use as few pots and pans as possible to prepare it. Since goat cheese and Greek yogurt provide the majority of the recipe's creamy component, I would give #1 a strong A. And for #2, I believe it is as excellent as mac 'n cheese can get with just one pot, one cutting board, and one tiny pan.   Plus, it tastes out of this world and it’s got bacon. The end. Ingredients ▢3 slices bacon, chopped ▢2 ounces sharp white cheddar, grated ▢2 ounces grated mozzarella ▢4 ounces goat cheese ▢1/2 cup plain Greek yogurt, full fat or 2% are best ▢2 cups whole wheat elbow pasta ▢1 1/2 cup frozen peas Instructions  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 1/4 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.