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Buffalo Mac ’n’ Cheese

  • 6
  • Easy
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Recipe Ingredients

  • 340g elbow pasta or shells
  • ½ cup low-fat milk
  • ½ tsp garlic powder
  • 2 cups finely mature Cheddar cheese
  • 1 cup crumbled blue cheese
  • Whisk in ¼ cup Greekstyle yoghurt
  • ¼ cup hot pepper sauce
  • 1/8 tsp salt

Recipe Directions

  1. Cook 340g elbow pasta or shells as per packet instructions, adding 3 cups grated carrots to the boiling water just before draining. In a medium-sized pot, heat ½ cup low-fat milk and ½ tsp garlic powder on a medium heat until hot.
  2. Slowly stir in 2 cups finely grated mature Cheddar cheese and 1 cup crumbled blue cheese until melted and smooth. Remove from heat. Whisk in ¼ cup Greekstyle yoghurt, ¼ cup hot pepper sauce and 1/8 tsp salt. Toss with pasta and carrots. Garnish with parsley.

About 1 990kJ, 24g protein, 50g carbohydrate, 20g fat (12g saturated), 3g fibre, 920mg sodium.

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