Mac 'n Cheese with Greek Yogurt and apple spinach salad
We're always looking for new ways to enjoy Greek yogurt and in this dinner, it lends a creamy, smooth finish to this stovetop mac 'n cheese. Our paleo members will be enjoying roasted salmon with a creamy aioli (already made from yesterday!), so you all will be getting a 'creamy' treat too.
- Apples - 1, sliced thinly ((my fave are honey crisp or pink ladies))
- Maple syrup - 2 tsp
- Balsamic vinegar - 1 1/2 Tbsp
- Olive oil - 3 Tbsp
- Baby spinach - 4 oz
- Walnuts - 1/4 cup, crushed
- Cheese - 8 oz, grated ((like cheddar and / or jack))
- Pasta - 1/2 lb ((like elbow, shells, penne, fusilli))
- Salt - 1/2 tsp
- Greek yogurt - 1/2 cup
- Nutmeg - 1/2 tsp
- Cheese - Grate. (Can be done up to 5 days ahead)
- Apples - Prep as directed.
- Bring a saucepan of water to boil. Salt generously (that water should taste like the ocean!) and add pasta. Cook according to package instructions.
- While pasta is cooking, whisk together maple syrup, vinegar, and olive oil. Season to taste with salt and pepper. Set aside.
- Before draining pasta, save 2/3 cup (78 ml) of pasta water. Return saucepan to heat. Add reserved pasta water and then whisk in cheese with salt. Stir in pasta and then Greek yogurt and nutmeg. Mix until coated. Season to taste with salt and pepper.
- Toss vinaigrette with apples, spinach, and walnuts. Enjoy with mac 'n cheese!
This meal has 37 reviews
Note that the 2/3 cup of pasta water is for four servings — I almost added twice what I needed! Next time I’ll wait until the cheese has cooled a bit more to add the yogurt to prevent curdling.
This was great. It was a little watery for us too but we waited a little and most of it absorbed into the pasta. Really good flavor. Loved that we were able to make it lactose free by picking our own ingredients.
Meh, didn't love this. I think I must have screwed something up because it turned into pasta with globby cheese rather than a creamy sauce.
Make this. You'll thank me.
I didn't need that much nutmeg.
Delicious take on mac n' cheese! I think we could have used 3/4 or 1 lb of pasta given all the pasta water, cheese and yogurt. Used penne and jack. Only added 1/4 tsp of nutmeg which seemed just right. Turned off the heat right before adding the yogurt and it the whole thing turned out really creamy. Also -- the salad was great! Used a raspberry balsamic for extra sweetness.