This week, I’ve been a little bit of a zombie. I am still trying to recoup from my weekend with Mary Helen. I am trying to get back into the work routine but boy, am I tired. I think we were a little bit excited to see each other, it has been long overdue!
This mac and cheese is probably one of my new favorites. I have made a similar mac and cheese not to long ago but this had a lot more flavor. The cheese sauce is so thick and creamy, but it has a little dose of protein from the greek yogurt. The yogurt doesn’t make it overly tangy which is one of the downfalls when substituting with greek yogurt. I used a blend of cheddar, mozzarella, parmesan, and colby-jack cheeses, but choose your favorites! I threw in some spinach for some veggies and some sausage, but feel free to omit or choose your favorite veggies/protein!
8 oz. (about 2 cups) pasta
8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)
1/2 cup plain greek yogurt
2 cups fresh spinach
salt & pepper, to taste
1 cup sausage
1/4 tsp. garlic powder
Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.
Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.
Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary.