One of my favorite things to eat is mac & cheese, but I always wonder, is it a meal, is it a side dish?? If you eat the whole box surely it's considered a meal.... right?! (asking for a friend). Anyway, our fearless leader, Angela, inspired this week's Tasty Tuesday with a healthy macaroni & cheese. While I didn't make the exact recipe she sent my way, only cause it required a few items that my regular grocery store didn't have on hand, I found a delicious healthier version to try this past weekend. If you're interested in the vegan recipe I didn't have a chance to make, please comment below and I'll happily send it your way.
1/4 tsp garlic powder
1/4 tsp onion powder
2 c spinach, fresh
8 oz elbow pasta
8 oz cheese
1/2 c greek yogurt, plain
salt & sepper to taste
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 poor 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 (I did not have to do this step). Serve immediately.
I'm so happy to have a new macaroni & cheese to make and toss the box to the side. This recipe is just as easy and equally delicious.
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