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How to Make Macaroni and Cheese with Greek Yogurt and Spinach - A Step-by-Step Guide

Macaroni and cheese is a classic comfort food that never fails to satisfy. It's creamy, cheesy, and oh-so indulgent. However, it's typically not the healthiest option, often packed with loads of butter and heavy cream. But fear not, because we have a healthier twist on this classic dish that still delivers all the creamy, cheesy goodness you crave, but with a nutritious twist. Macaroni and Cheese with Greek Yogurt and Spinach is a delicious and wholesome take on the traditional dish, perfect ...

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Ingredients

  • cooking spray
  • 1 (16 ounce) package dried elbow macaroni
  • 4 thin slices prosciutto, or more to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground black pepper
  • 2 cups fat-free plain Greek yogurt
  • ½ (8 ounce) package reduced-fat cream cheese, cut into small pieces
  • 1 ½ cups shredded Gruyere cheese
  • 1 ½ cups shredded white Cheddar cheese
  • 3 cups roughly chopped fresh spinach

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 servings

  • Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.
  • While the macaroni is cooking, place prosciutto on the prepared baking pan.
  • Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.
  • Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.
  • Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.
  • Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.
  • Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.

    • Nutrition

    353 cal.

    • Total Fat: 18g
    • Saturated Fat: 10g
    • Cholesterol: 50mg
    • Sodium: 241mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 4mg
    • Calcium: 273mg
    • Iron: 2mg
    • Potassium: 211mg

    Categories

    Macaroni and cheese recipes
    Greek yogurt recipes
    Spinach recipes