UPDATED MAC & CHEESE

Last night was an especially chilly evening for us in the pacific northwest, and I wanted something warm and comforting for dinner. I made this adult version of mac and cheese and it was so good. If you need some wintertime dinner inspiration, this is an easy one!

Note: I am a "inexact" cook, meaning most of my recipes are more like loose, general guides and less like an exact science. Cooking is all about how you want to make it. Use this as a starting place, and substitute whatever you have on hand.

Ingredients:

pasta (we love the gluten-free quinoa pasta from Trader Joe's but any works)

feta or goat cheese (really any white cheese you have on hand)

greek yogurt 

pancetta (a type of Italian bacon, can totally use regular bacon or sub another meat, or non at all)

chicken sausage

arugula (kale would also be excellent)

onions (I love the pre-cut bag at Trader Joe's. Chopping onions always makes me cry so this eliminates that)

oil of choice (we use olive oil)

Directions:

Cook pasta according to directions.

Saute the pancetta and chicken sausage. Cut the pancetta into small bite sized pieces and the sausage into rounds.

Saute a generous amount of onions in olive oil for a few minutes until translucent. 

Add the arugula, cook until it starts to wilt. (note, arugula wilts much faster than kale, kale will soften but hold it's shape. I like to cook arugula for a short amount of time so that it barely wilts; cook to your preferred style of "doneness")

Add about half a cup of greek yogurt and half a cup of feta cheese to the onions and greens. 

Add the pancetta, sausage, and pasta. Stir to combine.

Add salt and pepper if desired, but taste first! This dish has so much flavor and saltiness from the feta that it doesn't need much else. You could add a little cayenne or red pepper flakes if you're cooking for someone (ahem, my husband) who likes things a little spicy.

Enjoy! This is a cozy, warm, comforting meal perfect for chilly winter nights.