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Macaroni and Cheese with Greek Yogurt and Spinach
April 04, 2020

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 yummy but I think I’ll add extra water next time. I also only used 1/2 tsp of red pepper flakes and I think that was enough- mac & cheese doesn’t need to be too spicy. I’ll definitely make this again, maybe I’ll add some chopped chives.