Macaroni and Cheese Enhanced with Spinach and Greek Yogurt

Ingredients 0/14

Step 1

First, preheat your oven to 400°F and line a baking sheet with foil. Place the prosciutto slices on the sheet and bake them on the top rack for about 6 to 8 minutes until they’re crispy but not burnt. Once done, roughly chop the crispy prosciutto and lower the oven temperature to 350°F, moving the rack to the middle.

Step 2

Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni until it’s tender but still a bit firm, around 8 minutes. Drain the pasta, but be sure to save about 2 ½ cups of the pasta water before putting the macaroni back into the pot.

Step 3

Melt some butter in a saucepan over medium heat. Whisk in the flour and cook it for a minute, then add garlic powder, cumin, red pepper flakes, and pepper. After another minute, stir in the Greek yogurt and let it warm up until it starts bubbling. Slowly whisk in 1 ½ cups of the reserved pasta water and cook for a couple more minutes.

Step 4

Add the cream cheese and stir until it melts smoothly. Then, gradually mix in the Gruyere and Cheddar cheeses, about a quarter cup at a time, stirring until everything is melted and the sauce is nice and thick. If it feels too thick, add a little more of the reserved pasta water until you get the consistency you like.

Step 5

Stir the fresh spinach into the cooked macaroni, then pour in the cheese sauce and mix everything together so the pasta is well coated. Transfer this cheesy, spinach-filled macaroni to a greased 9x13-inch baking dish, sprinkle the crispy prosciutto on top, and bake it in the oven until the edges are bubbling and golden, about 15 to 20 minutes.