I love mac and cheese.
It’s one of my favorite dishes, and I try to make it as often as possible.
I even make a mean Cauliflower and Cheese dish, also featured on this blog.
While I love the cauliflower variety, sometimes you just want some pasta.
Even while eating pasta (use whole-grain for added fiber and health benefits), you can make a healthier sauce for the mac and cheese using Greek yogurt instead of butter and cream for the base.
This is so creamy and tangy that you don’t even miss the added fat.
The Greek yogurt is a great source of protein, and it gives the sauce a rich, full flavor.
Greek Yogurt Mac and Cheese
8 oz whole-wheat macaroni or other small pasta
8 oz sharp cheddar, grated
1/2 cup plain Greek yogurt
2 cups fresh baby spinach
salt and pepper, to taste
1/4 tsp onion powder
1/4 tsp garlic powder
Cook the pasta until al dente, according to package directions (about 8 minutes).
Drain the pasta well, reserving about 1/2 cup of the pasta water, and toss with spinach to wilt the spinach. Return the pasta and spinach to the pot.
Add about 1/4 cup of the reserved water to the pot, and stir in the cheese until melted. Stir in the Greek yogurt and all the spices; stir until smooth and creamy. Thin with remaining reserved water, if necessary. Serve immediately.
Nutritional Information: Calories Per Serving: 321, Fat: 5 g (4 g Saturated Fat), Cholesterol: 13 mg, Sodium: 373 mg, Carbohydrates: 45 g, Fiber: 5 g, Sugar: 2 g, Protein: 25 g.
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