Skinny Mac and Cheese with Greek Yogurt

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So I promised that I would dedicate an entire post to a healthy mac and cheese made with greek yogurt. I haven’t forgotten, especially since Miriam said she was excited to see this recipe and turned down my offer for me to send it to her via text. She wanted to read it on the blog… Mimi this one’s for you 🙂 I will say that I think skinny mac and cheese is probably more appropriate than healthy but with some whole wheat pasta and spinach we can pretend its healthy, and that’s basically real life.

I have been pretty obsessed with mac and cheese with greek yogurt since I discovered it. Its still creamy and cheesy but without butter and milk it is much better for you! made this slightly different than I normally do. Usually I leave out the spinach and just wing all the ingredients, sometimes adding onions and dijon mustard, sometimes some cayenne pepper. One thing that I will keep doing from this recipe is adding some pasta water to thin it out a little. This has been the “not so secret” ingredient I have been looking for. I’ve always found that it was so thick that it was much better eaten immediately and less good heated up the next day for lunch (still delicious, don’t get me wrong). Since I made this for my lunch for tomorrow I was excited to add the water and I’m pretty sure that will solve all my problems when I heat it up at work tomorrow. At the very least, it’ll be the same as before and I will still be a happy camper.

Skinny Mac and Cheese with Greek Yogurt
Author: Katie
  • Whole wheat pasta
  • Shredded cheese (shred it yourself!)
  • Plain greek yogurt
  • Fresh spinach, optional
  • salt & pepper, to taste
  • Onion powder, optional
  • Garlic powder, optional
  • Reserved pasta water
  1. Cook the pasta according to the package’s instructions in salted boiling water.
  2. Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Return the cooked pasta and spinach to the pot.
  3. With the heat off, add in the cheese and stir until melted. Then stir in the greek yogurt, salt and pepper (and other seasoning if using). Add in some reserved pasta water if too thick.

Adapted from Cooking ala Mel


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