Creamy Greek Yogurt Mac & Cheese

The recipe Creamy Greek Yogurt Mac & Cheese can be made in roughly 45 minutes. One serving contains 431 calories, 26g of protein, and 14g of fat. For $1.28 per serving, you get a main course that serves 4. It is brought to you by Cooking Ala Mel. Plenty of people made this recipe, and 29601 would say it hit the spot. It is a budget friendly recipe for fans of American food. A mixture of garlic powder, Salt & Pepper, plain greek yogurt, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 99%, this dish is excellent. Creamy greek yogurt mac ‘n cheese with peas and bacon, Homemade Greek Yogurt Gluten free Mac and Cheese, and Creamy Greek Yogurt Gazpacho are very similar to this recipe.

Servings: 4

 

Ingredients:

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 cup plain greek yogurt (I love Chobani)

salt & pepper, to taste

8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)

2 cups fresh spinach

8 oz. (about 2 cups) elbow pasta (I used whole wheat)

Equipment:

sieve

pot

Cooking instruction summary:

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, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

 

Step by step:


1. Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.

2. 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.

3. 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, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary.

4. Serve immediately.


Nutrition Information:

Quickview
430k Calories
25g Protein
13g Total Fat
55g Carbs
46% Health Score
Limit These
Calories
430k
22%

Fat
13g
21%

  Saturated Fat
7g
47%

Carbohydrates
55g
18%

  Sugar
1g
2%

Cholesterol
45mg
15%

Sodium
571mg
25%

Get Enough Of These
Protein
25g
51%

Manganese
2mg
115%

Selenium
63µg
90%

Vitamin K
73µg
70%

Phosphorus
421mg
42%

Vitamin A
1786IU
36%

Calcium
354mg
35%

Magnesium
126mg
32%

Vitamin B1
0.38mg
25%

Vitamin B12
1µg
24%

Zinc
3mg
23%

Vitamin B2
0.36mg
21%

Vitamin B3
3mg
19%

Folate
74µg
19%

Iron
3mg
18%

Copper
0.35mg
17%

Vitamin B6
0.23mg
11%

Potassium
315mg
9%

Vitamin B5
0.86mg
9%

Vitamin C
4mg
5%

Vitamin E
0.42mg
3%

Vitamin D
0.22µg
1%

Fiber
0.37g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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