Let’s talk about comfort food, shall we? There’s something magical about a creamy bowl of mac and cheese, but if I’m being honest, I often crave a version that feels just a tiny bit healthier. That’s how this Greek Yogurt Mac and Cheese with Spinach was born. It’s still indulgent and cheesy, but the Greek yogurt adds a tangy freshness, and the spinach? Well, that’s my little attempt at adulting in the kitchen.
Picture this: It’s a lazy Sunday afternoon, and I’m staring at a box of elbow macaroni, wondering what I could whip up that would feel a little more “grown-up” than the instant stuff I survived on in college. I remembered a trip I took to Greece years ago—warm sun, bright flavors, and endless plates of fresh, tangy food. So I thought, “Why not bring a little of that vibe into my kitchen?”
This recipe was a hit from day one. My family was skeptical at first (spinach in mac and cheese?!), but by the second bite, they were hooked. The crispy prosciutto on top didn’t hurt either—it’s like a fancy little bonus for your taste buds.
Why You’ll Love This Greek Yogurt Mac and Cheese with Spinach Recipe?
- Healthy Comfort: Greek yogurt and reduced-fat cream cheese bring all the creamy goodness without the heavy cream.
- Cheese Lovers’ Dream: Gruyere and white cheddar create a flavor-packed sauce that’s anything but basic.
- Crispy Prosciutto: Need I say more? It’s the perfect salty crunch.
- Quick and Easy: This dish comes together in about an hour, making it perfect for busy weeknights.
- Kid-Approved: Somehow, the spinach doesn’t scare them off—it’s like a sneaky parenting win.
Ingredient Notes:
Every ingredient here plays a role, so let’s give them their moment:
- Greek Yogurt: This is the magic ingredient that keeps the sauce creamy and tangy without feeling heavy.
- Gruyere and White Cheddar: A dynamic duo for cheesy flavor. Gruyere melts beautifully, and cheddar adds sharpness.
- Spinach: Fresh spinach adds color, nutrients, and a subtle earthiness. Frozen spinach works in a pinch—just thaw and drain it well.
- Prosciutto: The crispy topping that elevates the whole dish. Can’t find prosciutto? Crispy bacon or toasted breadcrumbs are great swaps.
- Cumin and Red Pepper Flakes: These add a little warmth and spice to balance the richness.
How To Make Greek Yogurt Mac and Cheese with Spinach?
Step 1. Boil the Pasta
Start with the basics: Bring a large pot of salted water to a boil and cook the elbow macaroni until it’s just shy of fully done (al dente is the goal). Don’t forget to save some pasta water before draining—it’s key for the sauce.
Step 2. Crisp the Prosciutto
While the pasta cooks, lay your prosciutto slices on a foil-lined baking sheet and bake at 400°F for about 6–8 minutes. They should be crispy but not burnt—think bacon vibes. Set them aside to cool, then chop them up.
Step 3. Make the Sauce
In a saucepan, melt butter over medium heat, then whisk in the flour to create a roux. Add garlic powder, cumin, red pepper flakes, and black pepper, whisking constantly. Slowly stir in the Greek yogurt and reserved pasta water until the mixture is smooth and bubbly. Add the cream cheese in small pieces, stirring until melted.
Gradually add the Gruyere and cheddar, stirring until the sauce reaches your desired thickness. If it feels too thick, add a little more pasta water to loosen it up.
Step 4. Combine the Ingredients
Mix the cooked pasta and chopped spinach into the cheese sauce, letting the spinach wilt slightly. Transfer the mixture to a greased 9×13-inch baking dish and top with the crispy prosciutto.
Step 5. Bake
Lower the oven to 350°F and bake the mac and cheese for 15–20 minutes, or until the edges are bubbling and the top is golden.
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Step 6. Serve and Enjoy
Let it cool for a few minutes before serving. Pair it with a crisp salad or roasted veggies, and you’ve got yourself a meal!
Storage Options:
Leftovers? Lucky you! Store your Greek Yogurt Mac and Cheese with Spinach in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or broth to keep it creamy. Unfortunately, this dish doesn’t freeze well due to the dairy, but honestly, it’s so good there probably won’t be any left to freeze.
Variations and Substitutions:
- Vegetarian Version: Skip the prosciutto and sprinkle toasted breadcrumbs on top for some crunch.
- Cheese Swaps: Try Fontina, Havarti, or even a little Parmesan for a twist.
- Protein Additions: Grilled chicken or shrimp would be amazing in this dish.
- Spice Level: Not a fan of heat? Leave out the red pepper flakes, or go wild and add a dash of cayenne.
- Gluten-Free: Swap out the pasta for a gluten-free variety and use a gluten-free flour in the roux.
What to Serve with Greek Yogurt Mac and Cheese with Spinach?
This dish is versatile enough to stand on its own, but here are a few pairing ideas:
- Garlic Bread: Because carbs love company.
- Simple Salad: A crisp, tangy salad balances the richness perfectly.
- Wine Pairing: A light Sauvignon Blanc or a buttery Chardonnay complements the flavors beautifully.
Frequently Asked Questions:
Can I use frozen spinach?
Absolutely! Just make sure it’s thawed and well-drained so it doesn’t water down your sauce.
Can I make this ahead of time?
You bet. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Bake it fresh when you’re ready to serve.
How can I reheat this without it drying out?
Add a splash of milk or broth and reheat in the oven at 350°F, covered with foil, until warm.
There you have it! Greek Yogurt Mac and Cheese with Spinach is comfort food with a fresh twist, perfect for weeknights or impressing guests. Give it a try and let me know—what’s your favorite way to reinvent classic dishes? I’d love to hear your thoughts!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Greek Yogurt Mac and Cheese with Spinach
Ingredients
For the Macaroni
- 1 16-ounce package dried elbow macaroni
- Cooking spray
For the Sauce and Toppings
- 4 thin slices prosciutto or more, as desired
- 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
- ½ 8-ounce package reduced-fat cream cheese, cut into small pieces
- 1 ½ cups shredded Gruyere cheese
- 1 ½ cups shredded white Cheddar cheese
- 3 cups fresh spinach roughly chopped
Instructions
Prepare the Oven and Baking Dish
- Preheat the oven to 400°F (200°C) and position the rack at the top. Line a baking sheet with aluminum foil and coat a 9x13-inch baking dish with cooking spray.
Cook the Macaroni
- Bring a large pot of lightly salted water to a boil. Cook the macaroni according to package instructions until al dente, approximately 8 minutes. Drain, reserving 2 ½ cups of pasta water, and return the macaroni to the pot.
Crisp the Prosciutto
- Arrange the prosciutto slices on the prepared baking sheet. Bake on the top rack until crispy, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven temperature to 350°F (175°C) and reposition the rack to the middle.
Prepare the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Add the flour, whisking continuously for 1 minute to form a roux. Incorporate the garlic powder, cumin, red pepper flakes, and black pepper, cooking for an additional minute.
- Gradually whisk in the Greek yogurt, allowing it to heat through and bubble gently for 2 to 3 minutes. Slowly add 1 ½ cups of the reserved pasta water and whisk until the mixture is smooth, cooking for another 2 to 3 minutes.
- Stir in the cream cheese until melted. Add the Gruyere and Cheddar cheeses in batches, stirring thoroughly after each addition, until the sauce thickens. Adjust the consistency with additional pasta water, as needed.
Combine the Ingredients
- Fold the spinach into the cooked macaroni. Pour the cheese sauce over the macaroni, stirring until evenly coated. Transfer the mixture to the prepared baking dish. Sprinkle the chopped prosciutto on top.
Bake
- Bake the macaroni and cheese in the preheated oven for 15 to 20 minutes, or until the edges are bubbling and the top is slightly golden.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
