This mac and cheese is one of our favourites. I like to make it with gruyere and a bit of cheddar, but it would be yummy with any cheese as long as it melts nicely!
[Bonus: I managed to only dirty one pot, a strainer, and a casserole dish to make clean up easier! If you are clever, you could do the entire thing with one oven safe pot and a strainer.]
Gruyere Mac and Cheese with SpinachPrint Recipe
- 300 grams of pasta (about 3 cups)
- 200-300 grams of grated cheese (2-3 cups) (I used mostly gruyere, but I added about a 1/2 cup of cheddar for a creamier texture)
- 120 ml (1/2 cup) plain greek yoghurt
- 100 grams chopped spinach (2-3 cups)
- 2 table spoons of butter
- half an onion, grated
- two cloves of garlic
- salt and pepper to taste
cook pasta according to instructions
chop the spinach leaves, and put them at the bottom of your casserole dish
strain the pasta water (reserving a tiny bit of the water) and pour the hot pasta into your casserole dish to wilt the spinach
in the empty pot, melt your butter and add half of a grated onion. Once the onion has cooked for a few minutes, then add your garlic (FYI, garlic cooks WAY faster than onion).
once your garlic and onion is cooked, add 2/3 of your cheese (reserving 1/3 to go on top)
mix in your your reserved pasta water (about 1/4 cup), and Greek yoghurt
add you pasta into your sauce and mix well. Add more pasta water if it is too thick.
salt and pepper to taste
pour your mixture into an oven safe dish and cover it with the remaining cheese
place in a oven at 200°C (400°F) this is just to melt the cheese, so put the dish close to the heating element on top
sprinkle with parsley or smoked paprika