Description
A satisfying twist on classic mac and cheese, packed with protein from chicken and Greek yogurt.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup cooked and diced chicken breast
- 1/2 cup plain Greek yogurt
- 1 tablespoon butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- Melt the butter in a saucepan over medium heat.
- Add the milk, garlic powder, salt, and pepper, stirring to combine.
- Slowly add the cheddar cheese, stirring until melted and smooth.
- Add the Greek yogurt and mix well.
- Combine the cooked macaroni and diced chicken with the cheese sauce, stirring until well-coated.
- Serve warm to family and friends.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a dash of milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg