Buffalo Mac 'N' Cheese

Name: Buffalo Mac 'N' Cheese
Total time: 25 min
Yield: 6
Ingredients: 2 c. sharp Cheddar cheese; 12 oz. elbow pasta or shells; 3 c. shredded carrots; 1/2 c. 1% milk; 1/2 tsp. garlic powder; 1 3/4 c. crumbled blue cheese; 3/4 c. plain nonfat Greek yogurt; 1/4 c. Hot pepper sauce

By The Good Housekeeping Test KitchenPublished: Nov 2, 2015

mike garten

Yields:

Total Time:

25 mins

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This recipe is all the fun of hot buffalo wings and the comfort of a piping hot bowl of creamy mac.

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Ingredients

2 cups
sharp Cheddar cheese
12 oz.
elbow pasta or shells
3 cups
shredded carrots
1/2 cup
1% milk
1/2 tsp.
garlic powder
1 3/4 cups
crumbled blue cheese
3/4 cup
plain nonfat Greek yogurt
1/4 cup
Hot pepper sauce

Directions

1. Step 1Bring a pot of water to a boil. Use a cheese grater to finely shred 2 cups sharp Cheddar cheese. Set aside.
2. Step 2Cook 12 ounces elbow pasta or shells as label directs, but add 3 cups shredded carrots to pasta just before draining. While the pasta cooks, start the next step.
3. Step 3Heat 1/2 cup low-fat milk, and 1/2 teaspoon garlic powder on medium until hot. Slowly stir in the shredded Cheddar, and 1 3/4 cups crumbled blue cheese until melted and smooth. Remove from heat.
4. Step 4Whisk in 3/4 cups plain nonfat Greek yogurt, 1/4 cup hot pepper sauce, and 1/8 teaspoon salt.
5. Step 5Toss the cheese sauce with the cooked pasta and carrots. Top with chopped parsley, if desired.