Image credit: showmetheyummy.com
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Prep Time: 5 mins | Cooking Time: 15 mins | Total Time: 20 mins
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Today, I’m sharing a unique twist on the classic macaroni and Alfredo sauce recipe. What sets this apart is the use of creamy Greek yogurt, giving it a delightful tanginess and a boost of protein. Trust me, I’ll walk you through this recipe step by step, making it incredibly easy to whip up. Once you try it, you’ll be convinced that this will be your new go-to comfort food!
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Ingredients
- 1 lb elbow macaroni
- 1½ cups whole-milk Greek yogurt
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 3 tbsp minced garlic
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Begin by bringing 8 cups of salted water to a rolling boil in a large pot. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente. Remember to reserve 1 cup of the cooking liquid before draining the pasta.
- While the pasta is cooking, whisk together the whole-milk Greek yogurt, ½ cup of freshly grated Parmesan cheese, minced garlic, and chopped fresh parsley in a separate bowl. This will be our creamy Alfredo sauce base.
- Once the pasta is cooked, drain it well and return it to the pot. Pour the prepared Alfredo sauce over the cooked pasta and toss gently to ensure that the sauce coats every strand.
- To achieve the perfect consistency, slowly whisk in the reserved cooking liquid, one tablespoon at a time, until you reach your desired creamy texture. Season with salt and pepper to taste, adjusting as needed.
- Finally, top your creamy macaroni and Alfredo sauce with an extra sprinkle of freshly grated Parmesan cheese for that irresistible finishing touch. Serve immediately and enjoy the creamy goodness.
Servings
4 servings
Nutritional Information per Serving:
Calories: 480
Fat: 9g
Carbohydrates: 71g
Protein: 26g
#GreekYogurt | #ComfortFood | #EasyRecipe
