Mac and Cheese

Mac and cheese is my go to food. When I was pregnant with my son I used to eat 2 boxes of Annies Mac and Cheese for lunch. To this day it's still one of his favorite foods and my daughter will actually only eat my old recipe making it from scratch. Even if I did modify that recipe to be gluten free I wouldn't really want it as the sauce just feels like glue sitting in your stomach. After some research I came across a recipe I was dying to try. I even scheduled what day it was going to be made, and then I walked into a crazy day at work and the thought of cooking or even going to the store became extremely undesirable. Thankfully Keith stepped up and handled it because I then went on to get out of work late. He decided he needed more then just mac and cheese so he added grilled chicken to the menu.
The meal came out so delicious their was no left overs.

Ingredients: 8 ounces  gluten free penne pasta
8 ounces frozen peas
4 thick slices of bacon (cut into small pieces)
½ cup plain Greek yogurt
dash of hot sauce
4 ounces cheddar cheese (shredded)
4 ounces fontina cheese (shredded)
Salt
Pepper
Cooking Instructions:
Heat a medium sauté pan to medium-high heat. Add the bacon pieces and cook until crisp. Drain on a plate lined with paper towels. Set aside.
Cook the pasta in salted water according to the package directions, until al dente. Add the peas to the pasta water during the last minute of cooking. Before draining the pasta and peas, reserved 1 cup of the pasta water. Drain the pasta and peas. Immediately return the pasta and peas to the pot. Add ¼ cup of the pasta water to the drained pasta and peas (the pasta water must be hot), the Greek yogurt, a few dashes of hot sauce, and 1/3 of the grated cheese and stir until the cheese has melted.
Stir in the remaining cheese, a little bit at a time to prevent clumping. Add additional pasta water as needed to thin out and melt the cheese sauce. Season with salt and pepper. Add the bacon, mix well, and serve.
(Makes 4 Servings)