Without a doubt this the easiest, creamiest, and yummiest mac and cheese that I have made. I loved the addition of the peas. You can also choose to add shredded chicken if you like to make it a complete meal. I did not and instead served breaded chicken on the side.
2 cups elbow pasta + 1 cup of reserved pasta water
2 cups yellow American Cheese, shredded*
1/2 cup Greek Yogurt
salt and black pepper
1 cup frozen peas, thawed (optional)
* I got 2 blocks of yellow American cheese from the deli section (it was around 0.8 lb). After shredding it, it was a little over 2 cups. I only used 2 cups in this recipe.
Cook macaroni pasta for 8-10 minutes in salted water, until al dente. Reserve 1 cup pasta water before draining the pasta.
Drain the pasta and return it to the pot.
Add 1/4 cup pasta water, the yogurt, and 1/3 of the grated cheese and stir until the cheese has melted. Stir in remaining cheese, one small handful at a time to prevent clumping. Add additional pasta water as necessary to thin the cheese sauce. Stir in peas, if using, and serve warm.
To reheat, microwave in 30 second intervals, stirring in between. If you think it needs it, add a tablespoon or two of skim milk or water. It's usually creamy enough after it's heated thoroughly but it's up to you.