This week, I’ve been a little bit of a zombie. I started my inpatient rotation for school over at the children’s hospital in Buffalo, and the 6AM wake-ups have been a bit of a shock to my system. It’ll get me more prepared for school, since we have a good bit of 8AM classes this year, but boy, am I tired.
With how exhausted my body has felt, I have been in no mood at all to cook dinner, so I’m all about easy things! Last night, we made a huge tray of nachos in the oven with leftover mexican chicken. Yeah. Nachos for dinner. But then there are quick dishes like this one that are so perfect – comforting and creamy, and not totally bad for you.
This mac and cheese is probably one of my new favorites. The cheese sauce is so thick and creamy, but it has a little dose of protein from the greek yogurt. The yogurt doesn’t make it overly tangy, either, which I was really pleased about! I used a blend of cheddar, mozzarella, parmesan, and colby-jack cheeses, but choose your favorites! I threw in some spinach for some veggies, but feel free to omit or choose your favorite veggie!
What’s your favorite comfort food?
- 8 oz. (about 2 cups) elbow pasta (I used whole wheat)
- 8 oz. (about 2 cups) shredded cheese (a sharp cheddar is great)
- 1/2 cup plain greek yogurt (I love Chobani)
- 2 cups fresh spinach
- salt & pepper, to taste
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.
Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.
Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.