Bacon and Pea Macaroni & Cheese
Youâ€™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.
|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.