Greek Yogurt Mac and Cheese

 

I had been having a huge craving lately for mac and cheese. But not the Kraft, boxed type. I don't know how much healthier (of if it even does) this recipe is for using greek yogurt over some other creamy sauce. My sister who is completely anti-carb and dislikes pasta type dishes, actually ended up really enjoying this. I changed it up a little from the original recipe that I pinned on pinterest, which you can find here: http://www.cookingalamel.com/2013/08/creamy-greek-yogurt-mac-cheese.html?crlt.pid=camp.wQI0ejUBdpOm

Anyways, here is it:

• 8 oz. (about 2 cups) elbow pasta (can usewhole wheat)
• 8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)
• 1/2 cup plain greek yogurt
• 2 cups fresh spinach
• salt & pepper, to taste
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder

Cook the macaroni according to the box instructions.

Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach.  Save about 1/2 cup of the pasta water.  Return the cooked macaroni and wilted spinach to the pot.


What I actually did instead was cook the spinach for a few minutes in a little olive oil. Then I added the pasta.


Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted.  Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy.  Stir in the remaining pasta water to thin, if necessary.  Serve immediately.

You don't have to put the spinach, if that is not your thing. This is definitely going to get some rotations on Mondays and Wednesdays at my house since I don't eat meat those two days. You can also add in cubed ham, bacon, or sliced chicken breast as well.