by nerinatimm in pasta, rsg
Ingredients: (Serves 8-10 people)
Mac and Cheese is my escape from the odd I-don’t-know-what-to-cook nights.
This Greek Yogurt trick is perfect for pie toppings, pasta bakes, lasagna and so many more things. I love eating a lasagna, but the thought of a pot for the meat, a pot for the past and another pot for the cheese sauce is too much effort, really! Give it a try, I am sure you will find very creative ways to use it!
- 250 g bacon – chopped
- 30 ml olive oil
- 1 large onion – chopped
- 200 g spinach – washed and finely chopped
- 1 liter Dairybelle Greek yogurt
- 1 packet White Onion Soup Powder
- 125 ml grated parmesan
- 250 g grated cheddar – I like a mature cheddar
- 2.5 ml grated nutmeg
- 500 g macaroni
- salt and pepper to taste
How to:
Preheat oven to 180C. Get a big pot of water boiling going and once it boils add the macaroni. In the meantime, heat the olive oil in a pan and fry the bacon for about 3 minutes and then add the onion. Saute until the onion and bacon has browned and then add the spinach. Flash fry the spinach and do not allow to cook and become watery, the spinach must just wilt. Empty the tub of yogurt in a bowl and add the onion soup mix. Now add the bacon, onion and spinach as well as all the cheese. Finally drain the pasta and add to the bowl. Taste and season if needed. Pour the mixture into a oven dish, grate the nutmeg over the top and bake for about 30 minutes or until it is lightly browned and bubbly. Serve with a simple green salad.