Mac’n’Cheese #1: greek yogurt and spinach

I love macaroni and cheese.   pinkspinmac   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.

topspinmac   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.



Greek Yogurt Mac n Cheese with Spinach
Cook time
Total time
adapted from
Serves: 4
  • 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
  1. While water is coming to a boil for the pasta, grate the cheese.
  2. Add pasta when water is boiling and cook per package directions.
  3. Stir pasta occasionally while gathering other ingredients
  4. place spinach in the collander so when you drain the pasta, the hot water wilts the spinach
  5. also place a 1 cup pyrex on top of the spinach to catch about ½ cup of the pasta water to reserve
  6. drain pasta over spinach, reserving ½ cup
  7. return wilted spinach and cooked pasta to the pot
  8. add cheese and about ¼ cup pasta water and stir to melt cheese
  9. add yogurt and spices and stir to combine
  10. serve immediately.


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