Yogurt consumption is a big commitment in my life. I love using it in place of butter in baked goods, mixing it into sauces with fish, adding it in to salad dressings and freezing it into frozen yogurt. This yogurt mac and cheese might be my new favorite use. 1- yogurt is delicious. 2- yogurt feels a lot better for you than the typically butter/flour/cream mixture I use in fully leaded mac and cheese. 3- this is so much easier than making a roux, whisking in the cream/milk for a sauce, etc.
Also, this was delicious cold out of the fridge the next day (not a surprise). You can use a different cheese (cheddar or fontina would be yum) but I have a gouda surplus going on in my house after my trip to Amsterdam so here we are…
- 1 pound whole wheat pasta shells (or whatever you want)
- 5 ounces baby spinach
- 8 ounces sliced cremini mushrooms (or mushrooms of your choice)
- 1 shallot, minced
- 2 tablespoons unsalted butter
- 3 cups gouda cheese, shredded
- 2 cups Greek Yogurt (I used full fat), at room temperature
- Combine yogurt, cheese and a pinch of salt/pep in a large bowl. Set aside.
- Cook pasta according to package instruction in boiling salted water.
- Meanwhile, melt the butter in a large sauté pan over medium heat. Add the shallot and sauté until fragrant. Add the sliced mushrooms and sauté until tender. Add the spinach, a handful at a time, until wilted. Season with salt/pep.
- Add drained, hot pasta to cheese/yogurt mixture and stir well to combine.
- Add spinach/mushroom mixture to pasta and stir to combine. Serve!
Inspired by MollyYeh