Stovetop mac and cheese is a family favorite, but it’s often laden with cheese and butter. With this lightened-up recipe, the classic dish is no longer off-limits. Two different types of strongly flavored cheeses are blended in for more flavor with less cheese, and nonfat Greek yogurt boosts the creaminess. And because this wouldn’t be a true veggie dish without some green, beautiful baby spinach gets tossed into the mix as well.
Ingredients:
- 5 cups of water
- 1 teaspoon salt, divided
- 3 cups elbow macaroni noodles (gluten-free will work too)
- 2 heaping cups coarsely chopped fresh spinach
- 1/2 cup nonfat Greek yogurt
- 1 1/4 cup shredded sharp white cheddar cheese
- 1/2 cup grated fresh Parmesan cheese
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Directions:
Bring water and 1/2 teaspoon salt to a boil. Pour in macaroni and reduce heat to a simmer. Cook according to box until al dente.
Stir in spinach (this will wilt the spinach), then drain, reserving 1 cup pasta water.
Pour pasta back into the pot and stir in Greek yogurt and 1/2 cup hot pasta water until it is dispersed.
Stir in remaining 1/2 teaspoon salt, both kinds of cheese, pepper and garlic powder. Add additional pasta water if needed.
Taste and adjust salt as needed.
Tip: If you don’t have Greek yogurt on hand, light sour cream is a good substitute
