March Recipe of the Month
Homemade Mac and Cheese
Okay, let’s be honest. Everyone appreciates a nice warm dish of Macaroni and Cheese. However, I’m lead to believe that some of us tend to enjoy the simplicity of making it from the box. Well, this week I tried out the Homemade Mac and Cheese recipe from the Healthy & Homemade 2018 Nutrition and Fitness calendar and I can tell you that I’ll never go back to that box! I was able to purchase all of my ingredients for less than $10 at my local grocery store, and create a delectable dish with leftovers! The total cook time only took about 15 minutes and it was a fun, creative process.
This dish is also full of nutrients with the whole wheat grains, nutrient dense spinach, and calcium/vitamin rich yogurt. I’ve never cooked with Greek yogurt before, so this was a really fun experiment! The yogurt created a very creamy texture, which is what everyone wants for their macaroni and cheese. I also played with some fresh parsley and garlic.
This mac and cheese serves as a wonderful base to experiment with those spices and herbs sitting in your kitchen! Cheap, healthy, tasty, and fun to cook with friends and family. I encourage you to get creative and give it a try!
Recipe from the 2018 Nutrition and Fitness Calendar Iowa State University Extension
Homemade Mac and Cheese - March Recipe of the Month 2018
- 3 cups dry whole wheat pasta
- 2 cups fresh spinach chopped
- 1 ½ cups shredded cheese cheddar, Parmesan, Swiss
- 1 container 5.3 ounce plain Greek yogurt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Cook pasta according to package directions. Save ½ cup of the cooking water.
Place spinach in the bottom of a colander. Pour the pasta and remaining water over the spinach.
Add pasta and spinach back to the pot. Add cheese and reserved pasta water. Stir until cheese is melted. Remove pan from heat.
Add yogurt, onion powder, and garlic powder. Stir until even and creamy.