I love macaroni and cheese. mac’n’cheese is one of two dishes I use to rate a restaurant.
But at home it can be from a blue box for nostalgia, an easy 30 minute meal like today’s or a little more labor intensive for maximum impact.
Today’s version is a quick weeknight meal that uses fresh spinach and a dollop of greek yogurt.
This is a one pot meal: the final dish is mixed together in the warm pot that was used to boil the pasta.
Less dishes= more happy.
The secret ingredient to most mac’n’cheese is the ground mustard. What a bizarre spice, I know, but now that I’ve tried it, homemade mac is just not the same without it.
That bite of al dente pasta covered in a gooey cheese sauce will always make my mouth water.
- 8oz short tube pasta (I used ½-ish 16oz bag of brown rice penne)
- 8oz (about 2 cups) shredded cheese (I used white cheddar)
- ½ cup plain greek yogurt
- 2 large handfuls of fresh spinach
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground mustard
- While water is coming to a boil for the pasta, grate the cheese.
- Add pasta when water is boiling and cook per package directions.
- Stir pasta occasionally while gathering other ingredients
- place spinach in the collander so when you drain the pasta, the hot water wilts the spinach
- also place a 1 cup pyrex on top of the spinach to catch about ½ cup of the pasta water to reserve
- drain pasta over spinach, reserving ½ cup
- return wilted spinach and cooked pasta to the pot
- add cheese and about ¼ cup pasta water and stir to melt cheese
- add yogurt and spices and stir to combine
- serve immediately.