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!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 353 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon red pepper flakes
• 1 ½ cups shredded white Cheddar cheese
• cooking spray
• 1 ½ cups shredded Gruyere cheese
• 4 thin slices prosciutto, or more to taste
• 1 (16 ounce) package dried elbow macaroni
• 2 cups fat-free plain Greek yogurt
• ½ (8 ounce) package reduced-fat cream cheese, cut into small pieces
• 3 cups roughly chopped fresh spinach

Recipe Instructions

Step 1

Set an oven rack to the top position and preheat to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil. Coat a 9x13-inch baking dish with cooking spray.

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni, reserving 2 1/2 cups pasta water. Pour macaroni back into the pot.

Step 3

While the macaroni is cooking, place prosciutto on the prepared baking pan.

Step 4

Cook prosciutto on the top rack of the preheated oven until dry and crispy, but not burnt, 6 to 8 minutes. Remove from the oven and chop roughly. Lower the oven to 350 degrees F (175 degrees C) and lower the rack to the middle position.

Step 5

Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for 1 minute more. Whisk in Greek yogurt and cook until heated through and bubbling, 2 to 3 minutes. Whisk in 1 1/2 cups of the reserved pasta water; cook for 2 to 3 minutes.

Step 6

Add cream cheese and stir until melted. Add a generous 1/4 cup each of Gruyere and Cheddar cheeses, stirring until thoroughly melted; repeat until all cheese had been added and sauce is thick. Stir in as much of the remaining pasta water as necessary to reach desired consistency.

Step 7

Stir spinach into the cooked macaroni. Add cheese sauce; stir until combined and macaroni is coated. Pour into the prepared baking pan and sprinkle prosciutto over top.

Step 8

Bake in the preheated oven until edges are bubbling slightly, 15 to 20 minutes.