Creamy Mac and Cheese Recipe with Greek Yogurt and Spinach

Ingredients

• cooking spray
• 1 (16 ounce) package dried elbow macaroni
• 4 thin slices prosciutto, or more to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon ground black pepper
• 2 cups fat-free plain Greek yogurt
• 0.5 (8 ounce) package reduced-fat cream cheese, cut into small pieces
• 1.5 cups shredded Gruyere cheese
• 1.5 cups shredded white Cheddar cheese
• 3 cups roughly chopped fresh spinach

Instructions

1. Preheat oven to 400°F (200°C) and position a rack at the top. Line a baking pan with aluminum foil. Grease a 9x13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook for about 8 minutes, stirring occasionally, until al dente. Drain, reserving 2 1/2 cups of the pasta water, then return the macaroni to the pot.
3. While the macaroni cooks, arrange prosciutto on the prepared baking pan.
4. Bake the prosciutto on the top rack until crispy but not burnt, approximately 6-8 minutes. Remove and chop coarsely. Reduce oven temperature to 350°F (175°C) and move the rack to the middle position.
5. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add garlic powder, cumin, red pepper flakes, and pepper; cook for another minute. Whisk in Greek yogurt until heated through and bubbling, about 2-3 minutes. Whisk in 1 1/2 cups of reserved pasta water; cook for 2-3 minutes more.
6. Add cream cheese and stir until melted. Gradually add Gruyere and Cheddar cheeses, about 1/4 cup at a time, stirring until each addition is fully melted. Continue until all cheese is incorporated and the sauce is thick. Add more reserved pasta water as needed to achieve desired consistency.
7. Stir spinach into the cooked macaroni. Pour in the cheese sauce and mix until the macaroni is evenly coated. Transfer to the prepared baking dish and sprinkle chopped prosciutto on top.
8. Bake in the preheated oven for 15-20 minutes, or until the edges are slightly bubbling.

Nutrition

• Calories: 353 kcal
• Fat Content: 18 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 241 mg
• Protein Content: 17 g
• Cholesterol Content: 50 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g