After starting the day off on the wrong foot, I could already not wait for 4PM to roll around. I hadn’t even walked into the library before things went downhill! Not even talking about the bike ride! (Ha!) Monday called for some serious comfort.
Comfort. I believe the word is synonymous with a large ooey gooey bowl of macaroni & cheese.
Honestly, I could not get that Gruyere Mac from the Libertine out of my head! Dallas was too far to go and these “All About Mac” chain restaurants suck. I could soooooo make this at home. I could also make it semi guilt-free! (Major emphasis on the semi.) Did you know that when a recipe calls for butter, milk, buttermilk, mayonaise, cream cheese, and/or sour cream you can totally sub in Greek Yogurt? I use it as a substitute in potato salad, coleslaw, alfredo sauce, white enchilada sauce, dressing, I could go on and on! Take a gander at this substitution chart. Where this recipe lacks in butter, it makes up for in a teency bit of bacon. If you leave that off, totally vegetarian!
Oh yeah, to make this even better, I baked it in my cast iron skillet for about ~25 minutes.
5 cloves garlic, minced
2 jalapenos, sliced
1/2 sweet yellow onion, diced
2 tbs olive oil
1 cup mozzarella cheese
1 cup Monterrey jack cheese
1/4 cup Monterrey jack cheese (for sprinkling on top)
1/2 cup Parmesan cheese
1 cup 0% Greek yogurt
16 oz or about 4 cups macaroni pasta
1/4 cup Italian bread crumbs
Sea salt and pepper to taste
If you have ever made boxed macaroni that later asks you to bake it in the oven for a little bit then this recipe will be easy peasy. If you are horrible at cooking, you can still make this creamy dish that may have The Libertine green with envy!
- In a large pot, bring salted water to a boil. After water starts to bubble, add in macaroni and cook til al dente.
- While your water is heating up, slice and dice the onions, garlic, and jalapenos. If you do not like extra spice, discard your jalapeno seeds.
- In a well seasoned cast iron skillet, heat up your 2 tbs of olive oil. Add the onions, garlic, and jalapenos. Saute and season with salt and pepper.
- When the onions become translucent, turn the heat down to medium-low. Slowly add your cheese mixture continuously whisking so the cheese does not stick or burn.
- When the cheese has melted, add the Greek yogurt and more salt and pepper. Continue to whisk on low heat until creamy.
- By this point your macaroni should be finished. After draining, slowly add the noodles to the cheese sauce. Fold the noodles into the cheese with a large spoon. Sprinkle your remaining Monterrey jack cheese on top and evenly scatter the breadcrumbs across the top. If you are feeling adventurous (As I was) dice up a slice of bacon and sprinkle that on top too! You’ll be happy you did. Add one last dash of salt and pepper and you will have heaven after roughly 20 min of baking!
See how easy that was! A well seasoned skillet makes this dish non-stick, making for less scrubbing and an easier cleanup.
And the use of Greek yogurt over butter and milk makes me eat more than just this little baby plate!
Oh Monday, you just got infinitely better in my book!