Name: Macaroni and Cheese with Greek Yogurt and Spinach
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Cooking spray -; Dried elbow macaroni - 1 (16 ounce) package; Prosciutto, or more to taste - 4 thin slices; Unsalted butter - 2 tablespoons; All-purpose flour - 2 tablespoons; Garlic powder - 2 teaspoons; Ground cumin - 1 teaspoon; Red pepper flakes - 1 teaspoon; Ground black pepper - 1 teaspoon; Fat-free plain Greek yogurt - 2 cups; Reduced-fat cream cheese, cut into small pieces - ½ (8 ounce) package; Shredded Gruyere cheese - 1 ½ cups; Shredded white Cheddar cheese - 1 ½ cups; Roughly chopped fresh spinach - 3 cups

Macaroni and Cheese with Greek Yogurt and Spinach

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Macaroni and Cheese with Greek Yogurt and Spinach

1. Cooking spray -

2. Dried elbow macaroni - 1 (16 ounce) package

3. Prosciutto, or more to taste - 4 thin slices

4. Unsalted butter - 2 tablespoons

5. All-purpose flour - 2 tablespoons

6. Garlic powder - 2 teaspoons

7. Ground cumin - 1 teaspoon

8. Red pepper flakes - 1 teaspoon

9. Ground black pepper - 1 teaspoon

10. Fat-free plain Greek yogurt - 2 cups

11. Reduced-fat cream cheese, cut into small pieces - ½ (8 ounce) package

12. Shredded Gruyere cheese - 1 ½ cups

13. Shredded white Cheddar cheese - 1 ½ cups

14. Roughly chopped fresh spinach - 3 cups

How to cook deliciously - Macaroni and Cheese with Greek Yogurt and Spinach

1. Stage

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. Stage

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. Stage

While the macaroni is cooking, place prosciutto on the prepared baking pan.

4. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.