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Macaroni and Cheese with Greek Yogurt and Spinach

Rated as 5 out of 5 Stars

"An awesome take on macaroni and cheese! Fat-free Greek yogurt and low-fat cream cheese gives the sauce a very creamy and flavorful base--without all the fat found in heavy cream--and shredded cheeses add lots of intense flavor. Fresh spinach and salty prosciutto perfectly complement the dish!"
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1 h servings 353
Original recipe yields 12 servings


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  1. 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.
  2. 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.
  3. While the macaroni is cooking, place prosciutto on the prepared baking pan.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.


  • Cook's Notes:
  • This recipe is very forgiving with the type of dairy products you use. I use regular (full-fat) shredded cheese, but you can use reduced-fat cheeses too. You can use low-fat Greek yogurt and regular (full-fat) cream cheese, too.
  • I would not use frozen spinach because the high water content can make the dish watery and runny. But try using arugula for spinach for a slightly spicy flavor.
  • This recipe also works in the slow cooker! Omit the flour. Boil pasta for just a few minutes, cooked about halfway through and not yet at al dente. Add butter, spices, Greek yogurt, 1 cup of pasta water (not 1 1/2 cups), cream cheese, shredded cheese, and pasta to the slow cooker. Cook on Low for 5 to 6 hours or on High for 3 to 4 hours until pasta is cooked through. Add spinach 30 minutes before dish is finished in the slow cooker. Top with prosciutto.

Nutrition Facts

Per Serving: 353 calories; 17.5 32.2 16.5 50 241 Full nutrition

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I didn’t add any extra water to the sauce after the 1.5 cups because I thought it would be creamier if it was thicker but after it baked the sauce turned into the consistency of ricotta. It was ...

Really tasty! I added dried tomatoes and chopped bacon in place of spinach and prosciutto. Yummy!