This creamy and comforting twist on a classic favorite combines tender macaroni with nutritious spinach and tangy Greek yogurt. It’s a quick, delicious way to sneak in some greens without sacrificing that cheesy goodness everyone loves.
Preheat your oven to 400°F and line a baking sheet with foil. Give a 9x13-inch dish a quick spray with cooking spray. Bring a big pot of salted water to a boil, then cook the elbow macaroni until it’s tender but still has a little bite, about 8 minutes. Drain the pasta, saving about 2 1/2 cups of the cooking water, then put the macaroni back in the pot.
While the pasta cooks, spread the prosciutto on the foil-lined baking sheet and pop it on the top rack of the oven. Let it crisp up for 6 to 8 minutes—watch closely so it doesn’t burn. Once crispy, chop it roughly, then turn the oven down to 350°F and move the rack to the middle position.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about a minute, then add garlic powder, cumin, red pepper flakes, and pepper. Give it another minute to cook before whisking in the Greek yogurt until it’s warm and bubbling. Slowly whisk in 1 1/2 cups of the reserved pasta water and cook for a couple of minutes to thicken things up. Add the cream cheese, stirring until it melts smoothly. Then mix in the Gruyere and Cheddar a little at a time, stirring until the sauce is thick and cheesy. Use the rest of the pasta water as needed to get the sauce just how you like it.
Stir the spinach into the cooked macaroni, then pour in the cheese sauce and mix everything together until the pasta is well coated. Transfer it all to your prepared baking dish and sprinkle the crispy prosciutto on top.
Bake in the oven until the edges are bubbling and golden, about 15 to 20 minutes. Let it cool for a few minutes before digging in!
- Use fresh spinach for the best flavor, but frozen spinach works well if drained thoroughly.
- Stir the yogurt in at low heat to prevent curdling and keep the sauce smooth.
- Cook the pasta just until al dente so it doesn’t become mushy when baked or mixed.
This dish combines creamy, tangy Greek yogurt with tender spinach and cheesy macaroni for a healthy twist on a classic comfort food. It’s both nutritious and satisfying, making it perfect for a quick weeknight dinner or a cozy meal anytime.
Serve with a simple side salad or steamed vegetables to add freshness and crunch. A sprinkle of crushed red pepper flakes or a squeeze of lemon juice can brighten the flavors even more.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. Avoid freezing, as the yogurt may separate when thawed.
