Macaroni and Cheese with Greek Yogurt and Spinach
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!
Recipe Summary
Ingredients
Directions
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.