Last night was a cold one in Northwest Arkansas, and I made some comfort food to help warm up. This recipe for Greek Yogurt Shells and Cheese is a new one I found and modified just a little. You can’t taste the Greek yogurt at all. It just makes a quick cheese sauce that’s creamy and full of cheesy flavor. I cooked some bacon and used it to turn this into a one-pot meal, but you don’t have to use it.
Did you know that almost 50 percent of the U.S. milk supply is made into cheese?
- 8 ounces pasta shells
- 10 ounces sharp cheddar cheese, shredded
- 1/2 cup plain Greek yogurt
- 2 cups fresh spinach
- salt & pepper, to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- bacon, optional
- Cook the pasta shells according to the package’s instructions, 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. Reserve 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, cayenne pepper, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately.