Bacon and Pea Macaroni & Cheese

Serves: 4

You’ll never guess that this unbelievably creamy, cheesy mac and cheese is actually lightened up!

Dovetailing Tip: Use 4 of the slices of bacon you prepared on day 1.

Prep Time:
Cook Time:
Total Time:


8 ounces elbow macaroni
1 cup frozen peas
4 slices bacon, diced
1 cup silk unsweetened original almondmilk
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
3/4 cup shredded gruyere cheese
1/2 cup shredded sharp Cheddar cheese
kosher salt and freshly ground black pepper, to toaste
1/2 cup plain greek yogurt
1 tablespoon hot sauce, optional


In a large pot of boiling salted water, cook pasta according to package instructions. Within the last minute of cooking time, add peas; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a medium saucepan, combine almondmilk, garlic and thyme over medium heat. Bring to a slight boil. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

Stir in pasta, peas and bacon until well combined. Stir in Greek yogurt and hot sauce. Add more almondmilk as needed until desired consistency is reached.

Serve immediately.


blog comments powered by Disqus