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Greek Yogurt Mac And Cheese

Spring Asparagus, Egg & Bacon Salad



  • 1/2 cup uncooked pasta shells (or elbow noodles)
  • 2 cloves garlic peeled and chopped
  • 1 cup cooked chicken diced
  • 2 cups cooked broccoli florets
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded Cheddar cheese



  1. Boil the pasta and garlic in salted water according to package directions to reach al dente. When draining the pasta, reserve 1/2 cup of the cooking water.
  2. Return the pasta and 1/3 cup water to the pot you boiled it in, reduce heat to medium.
  3. Add in the chicken and broccoli. Cover and let cook until warmed.
  4. Stir in the Greek yogurt until smooth. Add remaining water if you’d like it thinner.
  5. Let mixture simmer for 5 minutes, stirring frequently and allowing to thicken.
  6. Once the mixture is hot, turn off the heat and stir in the shredded cheddar cheese.