Ingredients
- Spray for cooking
- 1 package dried elbow macaroni (16 ounces)
- A few thin slices of prosciutto, or more if desired
- Butter without salt (2 tablespoons)
- All-purpose flour (2 tablespoons)
- Garlic powder (2 teaspoons)
- Cumin powder (1 teaspoon)
- Red pepper flakes (1 teaspoon)
- Black pepper powder (1 teaspoon)
- Fat-free plain Greek yogurt (2 cups)
- Reduced-fat cream cheese, cut into small pieces (half of an 8-ounce package)
- Gruyere cheese, shredded (1.5 cups)
- White Cheddar cheese, shredded (1.5 cups)
- Fresh spinach, roughly chopped (3 cups)
Step 1
Position the oven rack on the top level and preheat it to 400 degrees F (200 degrees C). Begin by lining a baking pan with aluminum foil, then generously coat a 9x13-inch baking dish with cooking spray for easy cleaning later on.
Step 2
In a sizable pot, bring lightly salted water to a rolling boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until it reaches a tender yet firm consistency, approximately 8 minutes. Once done, drain the macaroni, but remember to reserve about 2 1/2 cups of the pasta water for later use. Return the macaroni to the pot to keep warm.
Step 3
While the macaroni is boiling, arrange the prosciutto slices on the prepared baking pan. Place the pan on the top rack of the preheated oven and let the prosciutto cook until it turns dry and crispy, usually around 6 to 8 minutes. Once ready, chop the prosciutto roughly. Lower the oven temperature to 350 degrees F (175 degrees C) and adjust the rack to the middle position for the next step.
Step 4
In a saucepan over medium heat, melt the butter. Add the flour and whisk for about a minute until a smooth paste forms. Introduce the garlic powder, cumin, red pepper flakes, and black pepper, stirring for an additional minute. Gradually whisk in the Greek yogurt, cooking until it's heated through and bubbling, which usually takes 2 to 3 minutes. Pour in 1 1/2 cups of the reserved pasta water and continue cooking for another 2 to 3 minutes.
Step 5
Incorporate the cream cheese into the mixture, stirring until it melts completely. Begin adding a generous 1/4 cup of Gruyere and Cheddar cheeses at a time, ensuring each addition melts thoroughly before adding more. Repeat this process until all the cheese is used, and the sauce reaches a thick consistency. Adjust the thickness by stirring in additional pasta water as needed.
Step 6
Mix in the spinach with the cooked macaroni, then pour in the cheese sauce, ensuring everything is well combined and coated. Transfer the mixture to the prepared baking dish and sprinkle the chopped prosciutto over the top for added flavor and crunch.
Step 7
Bake the dish in the preheated oven until the edges start to bubble slightly, typically around 15 to 20 minutes. Enjoy the delicious and creamy macaroni and cheese with a delightful crispy prosciutto topping!
Extra Tips & Suggestions
- 1. Keep your creamy spinach mac and cheese in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
- 2. Store any leftovers in individual portions for easy reheating and serving later on. This way, you can grab a quick and satisfying meal whenever you're in a rush.
Reviews
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