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Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook macaroni as directed on package. Drain and return to pot; keep warm. While macaroni cooks, in a medium saucepan melt the light butter with canola oil over medium heat. Stir the flour into the butter. Whisk in the milk all at once. Cook and stir until milk is thickened and bubbly. Cook 1 minute more. Remove the pan from the heat and add the cheese; stir until smooth. Stir in the yogurt. Add sauce to macaroni and stir to combine.

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  • Stir in spinach, oregano and crushed red pepper.

Nutrition Facts

389 calories; fat 13g; cholesterol 33mg; saturated fat 7g; carbohydrates 48g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 17g; vitamin a 2297.6IU; vitamin c 8mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.1mg; folate 195.5mcg; vitamin b12 0.2mcg; sodium 257mg; potassium 197mg; calcium 308mg; iron 3mg.
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