Easy Greek Yogurt Macaroni and Cheese

Prep time: 2 minutes
Cooking time: 2 minutes
Serves: 8

Ingredients

3 cups water for pressure cooker
4 tsp. butter, unsalted
1¾ cup whole wheat pasta
1 1/3 cup Monterey Jack cheese, shredded
1 1/3 cup cheddar cheese, shredded
1/3 cup plain Greek yogurt, 2%
2 cups diced and sautéed bell peppers (optional)

Instructions

1. Turn the pressure cooker on to sauté and melt the butter in the bottom.
2. Add the whole wheat macaroni and fill with 3 cups of water.
3. Close and lock the lid and turn the valve to sealing.
4. Select “pressure cook” and set time for 2 minutes.
5. When the cook time is up, quick release the pressure and remove the lid once it is safe to remove.
6. Drain any remaining water from the noodles, but do not rinse.
7. Stir in the cheese and Greek yogurt until evenly mixed. If using peppers, stir them in.
8. Serve immediately.

Nutrition Facts (per Serving): Calories: 278kcal | Carbohydrates: 24g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 224mg | Potassium: 100mg | Sugar: 1g

Related: Healthy Spinach Stuffed Chicken Breast

Reference: “Ludlum, Becca. Instant Pot Macaroni and Cheese.” My Crazy Good Life, 7 Feb., https://mycrazygoodlife.com/instant-pot-macaroni-and-cheese/.