Sriracha Mac & Cheese

By Coppermouse

Ingredients

• Cheese Mac & (*See NOTE below for optional version)
• 8 ounces dried pasta (you can use macaroni or any shape)
• 4 tablespoons butter
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 tablespoons flour
• 1 cup milk
• 3/4 cup Yoplait plain Greek yogurt, divided
• 8 ounces sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• salt and pepper
• Toppings: Sriracha sauce, for drizzling
• Optional Muir Glen diced tomatoes & chiles, chopped vegetables, chopped spinach, etc.

Preparation

Step 1

Cook pasta al dente according to package instructions. When cooked, drain the pasta then rinse with cold water to stop it from cooking further. Set aside.

2. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Use a slotted spoon to remove the onions and garlic from the pan, and set aside.

3. In the same pan, add the remaining 3 tablespoons butter and cook until bubbly. Add flour and cook about 2 minutes, stirring occasionally. Slowly whisk in milk until mixture is thick.

4. Remove from heat and stir in cheddar, Parmesan cheese and Greek yogurt. Mix well. Add generous pinches of salt and pepper to taste.
5. Then stir in the pasta and onion mixture until combined. Serve drizzled with Sriracha sauce. Garnish with optional toppings as desired.

6. * QUICK & EASY VERSION: To make this recipe quicker and easier, substitute Betty Crocker Mac and Cheese mix for the homemade version. Then add Sriracha sauce!