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 test
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.