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Mac 'n Cheese with Greek Yogurt
and apple spinach salad

Active: 30 min Total: 30 min

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.

Ingredients

Servings:
4
Metric
Apple Spinach Salad:
  • 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
Greek Yogurt Mac 'n Cheese:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cheese - Grate. (Can be done up to 5 days ahead)
  2. Apples - Prep as directed.

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Make

  1. Bring a saucepan of water to boil. Salt generously (that water should taste like the ocean!) and add pasta. Cook according to package instructions.
  2. While pasta is cooking, whisk together maple syrup, vinegar, and olive oil. Season to taste with salt and pepper. Set aside.
  3. 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.
  4. Toss vinaigrette with apples, spinach, and walnuts. Enjoy with mac 'n cheese!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (74)
Gluten-free (5)
Paleo (3)
Vegetarian (3)

38 reviews

Yum! The sauce texture was a little uneven, but it was quick and easy and tasty, so I'll make it again.

By: Kelley
Posted: Apr 07, 2020
Diet: Original
0 Helpful

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.

By: Leila
Posted: Sep 05, 2018
Diet: Original
0 Helpful

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.

By: Amanda
Posted: May 29, 2016
Diet: Original
0 Helpful

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.

By: Rebecca
Posted: Mar 08, 2016
Diet: Original
0 Helpful

Make this. You'll thank me.

By: Olivia
Posted: Oct 20, 2015
Diet: Original
0 Helpful

I didn't need that much nutmeg.

By: Lindsey
Posted: May 11, 2015
Diet: Original
0 Helpful