Bacon and Pea Macaroni & Cheese
You’ll never guess that this unbelievably creamy, cheesy mac and cheese is actually lightened up!
Ingredients
- 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
- ¾ cup shredded gruyere cheese
- ½ cup shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to toaste
- ½ cup plain Greek yogurt
- 1 tablespoon hot sauce, optional
Instructions
- 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.