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Monday, November 4, 2013

Meatless Monday: Greek Yogurt Mac & Cheese with Spinach

I'm always on the hunt for quick dishes for the weeknights. When I first came across this on Pinterest,  I was very suspect. You're supposed to labor over mac and cheese, right? Stirring and stirring. Well, this recipe will change your mind of that!

This dish takes about 20 minutes, and I've made this three times since discovering this dish. I even entrusted my husband in making it while I went out for a quick run.

I made some adjustments to the original recipe ... I've used cheddar and pepper jack cheese to make it spices. Also, I've added more spinach than the original recipe.

Greek Yogurt Mac & Cheese with Spinach by Cooking with Mel

Serves 4

8 oz. (about 2 cups) elbow pasta
8 oz. (about 2 cups) shredded cheese (I've done cheddar and pepper jack to spice it up)
1/2 cup plain Greek yogurt
8 ounces fresh spinach
salt & pepper, to taste
1/4 tsp. onion powder
1/4 tsp. garlic powder

Cook the macaroni according to the package's instructions (about 8-10 minutes), until al dente.

Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.

Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the Greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.



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