Can’t hurt to add a little green!
2 cups dry whole wheat macaroni noodles
2 cups spinach, chopped
2 cups finely shredded cheddar
2 tbsp. unsweetened almond milk
1/2 cup plain greek yogurt
1/4 tsp. garlic powder
1/4 tsp. pepper
salt to taste
1 tbsp. panko
extra 1-2 tbsp. shredded cheddar
Preheat oven to 350 F.
Bring a large pot of water to boil, and cook macaroni noodles until al dente (about 8 minutes).
Place chopped spinach in a strainer. Drain macaroni over spinach to wilt.
Add wilted spinach and macaroni back to the pot.
Stir in cheese, egg, and greek yogurt.
Once mixed, stir in seasonings and almond milk.
Pour casserole in a pan. Sprinkle panko and extra cheese on top.
Bake for 10-15 minutes.