4 Servings 15 min Cook
2 Cup elbow shaped Macaroni
2 Cup Spinach
2 Cup, shredded Cheddar Cheese
2/3 Oz Greek Yogurt
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder
1 Dash Pepper
1 Dash Salt
Cook macaroni according to package instructions.
Place spinach leaves in the bottom of a strainer and pour pasta over top to drain and wilt the spinach.
Save about 1/2 cup of the pasta water.
Return 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.