I have been making this AMAZING mac n cheese recipe for years now. It’s simple and tasty and I just can’t get enough of it. I had a major craving for it so I whipped it up tonight. Not what I had to say about it the first time I tried it though.
Let me take you back to the beginning of my cooking days. I was living in South Korea and other than a few basic hodge podge things that I made up off of the top of my head, I didn’t cook a whole lot. Enter Pinterest and a lot of free time between classes and I was inspired.
So there I was one day, pinning recipes, looking for something that had ingredients that I would be able to get from my local Homeplus grocery store and I came up with this recipe. I was able to easily get the ingredients and I made it up one night. I have to say, it was NOT love at first bite. While tasty, the greek yogurt taste through me off and I didn’t particularly care for it.
Luckily for me however, I happened to chat with a friend from back home later on and she recommended trying it again with less yogurt. I did, it worked out, and now I’m in love and forever grateful.
Now when I make this recipe, I find myself making it up as I go along. Gone is the careful measuring of ingredients, amd doing it step by step. I just throw ingredients in and cook.
On one occassion, I added a couple of things that were on their way out in my fridge, and they’ve been staples in my version of this recipe ever since. Some sliced cloves of garlic, a diced avocado, and a chicken breast or two that I boil in a pan and then dice/cube. In Korea I didn’t have an oven so I learned to adapt.
In the picture above, the only extras I had on hand tonight while I was making it was the garlic. However, it is still just as good and I enjoyed it all the same.
Recipe from Pinterest, link here: Creamy Greek Yogurt Mac n Cheese