1: Cook the macaroni according to the package’s instructions (about 8-10 minutes), until al dente.
2: Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach.
3: Save about 1/2 cup of the pasta water.
4: Return the cooked macaroni and wilted spinach to the pot.
5: Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted.
6: Stir in the Greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy.
7: Stir in the remaining pasta water to thin, if necessary.
8: Serve immediately.
