Turmeric mac and cheese with a dose of veggies and probiotics? Yes please! Our friends at A Couple Cooks created this kid-friendly dish that will be a hit with everyone in the house.
Ready In: 25 mins
Prep: 5 mins
Cook: 20 mins
Yields: 4-6 servings
- 16 oz Macaroni or cavatappi noodles
- 4 C Baby spinach leaves (or chopped standard spinach)
- 1 Garlic clove
- 8 oz High quality sharp cheddar cheese, grated
- 1/2 C Parmesan cheese, grated
- 1 Tbsp Olive oil
- 1/2 tsp Ground mustard
- 1/2 tsp Turmeric
- 1/2 tsp Kosher salt
- Fresh ground black pepper
- 1 C Stonyfield Plain Whole Milk Yogurt
Heat a large pot of salted boiling water. Cook the pasta until al dente according to the package instructions. Prepare a colander in the sink and place the baby spinach leaves in the colander. When the pasta is done, remove from the heat and drain the pasta into the colander, allowing the boiling water to wilt the spinach.
Meanwhile, mince the garlic and grate the cheddar and Parmesan cheese.
When the pasta is finished, heat the olive oil over medium heat in a large skillet. Add the ground mustard, turmeric, and garlic and sauté for about 1 minute until the garlic is fragrant. Add the pasta and spinach to the skillet and stir until evenly coated.
Add the cheddar and Parmesan cheese and continue stirring until cheese is melted and evenly distributed. Sprinkle on the kosher salt and fresh ground black pepper. Remove the pasta from the heat and stir in the yogurt. Serve warm.
Chef's Note: To reheat the mac and cheese, place it in a skillet, add a splash of milk, and stir until creamy. (Ratio: about 1 cup mac and cheese to 1 tablespoon milk)