Greek Yogurt Mac and Cheese with Spinach
A healthier twist on classic mac and cheese, this Greek Yogurt Mac and Cheese with Spinach features creamy cheeses, fresh spinach, and a touch of spice, all topped with crispy prosciutto for the ultimate comforting yet wholesome dish.
12 Servings
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
To make this recipe gluten-free, substitute the elbow macaroni with a gluten-free pasta variety and replace the all-purpose flour in the roux with a gluten-free flour blend.