With extra fiber from spinach, this creamy baked macaroni and cheese recipe is a lighter take on the traditional dish. This is the epitome of comfort cuisine!
Ingredients:
- 12 oz elbow macaroni, wheat or whole wheat
- 2 tbsp butter
- 1/4 cup flour
- 1/4 cup minced onion
- 2 cups skim milk
- 1 cup chicken or vegetable broth
- 8 oz reduced fat cheddar, for best results shred yourself
- salt and pepper
- 4 cups baby spinach
- 2 tbsp grated Parmesan
- 1/4 cup seasoned whole wheat bread crumbs
- olive oil spray
Instructions:
Step No.01
Pasta should be cooked in salted water as directed on the package. Apply a layer of Pam buttered flavor on a baking dish.
Step No.02
Set oven temperature to 375°F.
Step No.03
Melt butter in a big, heavy skillet. Stir in flour and cook over low heat, whisking constantly.
Step No.04
Sauté the onion for an additional two minutes. Increase the heat to medium-high and whisk in the milk and chicken stock until it boils and thickens and becomes smooth. Add pepper and salt for seasoning.
Step No.05
After it thickens, turn off the heat and stir in 1/4 cup of cheese at a time until it melts. Add the cooked macaroni and baby spinach after adjusting the salt and pepper to taste.
Step No.06
Transfer to a baking dish. Add some breadcrumbs and grated cheese on top. Add a few more mists of oil on top.
Step No.07
To get the breadcrumbs brown, bake for 15 to 20 minutes and then broil for a few more minutes.
Full Recipes:https://www.skinnytaste.com/lighter-baked-macaroni-and-cheese/