Recipe of the Month - January 2014
Creamy Greek Yogurt Mac & Cheese
From Cooking Ala Mel (www.cookingalamel.com)
Yields 4-6 servings
8 oz. (~2 cups) elbow pasta (whole wheat is a great option)
8 oz. (~2 cups) shredded sharp cheddar (if adding extra spinach may want to use more cheese)
½ cup plain Greek yogurt
2 cups fresh spinach (can definitely use more if you want more veggies in your mac & cheese)
Salt & pepper, to taste
¼ tsp. onion powder
¼ tsp. garlic powder
- Cook the macaroni according to the package’s directions (about 8-10 min) until al dente.
- Place the spinach leaves in the bottom of a strainer and pour pasta over top to drain & wilt spinach. Save about ½ cup of the pasta water in a separate coffee mug. Return the cooked macaroni and wilted spinach to the post.
- Add about ¼ cup of the reserved pasta water to the pot and stir in the cheese until melted. Stir in yogurt, onion powder, garlic powder, salt and pepper until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.
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