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Macaroni and Cheese with Greek Yogurt and Spinach
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulge in a velvety blend of Greek yogurt, cream cheese, Gruyere and Cheddar for a decadent twist on classic macaroni and cheese, enriched with nutritious spinach.
Ingredients:
  • 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
  • 0.5 (8 ounce) package reduced-fat cream cheese, cut into small pieces
  • 1.5 cups shredded Gruyere cheese
  • 1.5 cups shredded white Cheddar cheese
  • 3 cups roughly chopped fresh spinach
Instructions:
  • Preheat the oven to 400°F (200°C) on the top rack. Line a baking pan with aluminum foil and coat a 9x13-inch dish with cooking spray.
  • Bring a generously salted large pot of water to a boil. Cook elbow macaroni until al dente, stirring occasionally, for about 8 minutes. Drain macaroni, saving 2 1/2 cups of pasta water. Return macaroni to the pot.
  • Lay out the prosciutto on the baking pan while the macaroni cooks.
  • Place prosciutto on the top rack of the oven, bake until crispy but not burnt, for 6 to 8 minutes. Chop roughly. Lower oven temperature to 350 degrees F (175 degrees C) and adjust rack to the middle position.
  • In a saucepan over medium heat, melt butter. Whisk in flour for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for another minute. Stir in Greek yogurt and cook until bubbly, about 2-3 minutes. Gradually mix in 1 1/2 cups of reserved pasta water; cook for another 2-3 minutes.
  • Melt cream cheese in the pan, then gradually add Gruyere and Cheddar cheeses until fully melted and the sauce thickens. Adjust the consistency by adding pasta water as needed.
  • Combine cooked macaroni with fresh spinach, then mix in the cheese sauce until the macaroni is fully coated. Transfer the mixture to a baking pan and finish by sprinkling prosciutto on top before baking.
  • Bake until edges are lightly bubbling, about 15 to 20 minutes in the preheated oven.

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