Creamy Greek Yogurt Mac & Cheese

Ingredients:

8 oz (about 2 Cups) Whole-Wheat Elbow Pasta
8 oz (about 2 Cups) Low-Fat Shredded Cheese
1/2 cup Plain, 0% Fat Greek Yogurt
2 cups Fresh Spinach (Optional)
Dash Salt & Pepper, to Taste
1/2 tsp Onion Powder
1/2 tsp Garlic Powder (Optional)

Directions:

1. Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente (cooked to be firm to the bite).
2. Place the spinach leaves in the bottom of a strainer, and pour the pasta over the top to drain and wilt the spinach (skip this step if not adding spinach). Save about 1/2 cup of the pasta water.
3. Return the cooked noodles 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, salt and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.

Storage Note:

May be prepared in advance. Store in oven-safe dish directly in the freezer, thaw in refrigerator, and place directly in the oven for reheating.