• Macaroni and Cheese with Spinach

    Thanks to Jennifer for finding and reviewing this recipe and for the lovely picture!  Here are her notes:

    I left out the bacon so I just added the flour to the milk.  The first time I made this, I was holding a fussy 12 month old so I read the directions wrong.  I used a whole box of cooked whole wheat rotini (instead of 3 cups) and 1 c of parmesan cheese.  It turned out so well that I kept it this way.  I also use about 8-9 oz of spinach because spinach is a good source of iron.   Also, being vegetarians we omitted the bacon.  My daughter LOVES this.  Her pediatrician is worried about her weight and iron level so this is good for her to eat.  With the fats from the cheese and iron from the spiniach, it’s a keeper.  And it’s so tasty!  I also made this when my very omnivore parents were visiting and they didn’t complain about missing the meat!  Yeah!  Super easy to make, making the cheese sauce takes the longest (about 10 min).  Now, I do all but the last step when my daughter naps and put the whole thing in the fridge.  Dinner time rolls around, bake for 30 min at 350 degrees when we’re ready to eat.  As far as mac and cheese goes, this one is pretty healthy…epecially considering I use whole wheat pasta and more pasta and spinach than is called for.  The end result isn’t overly greasy, as I find most mac and cheese is.

     

    Macaroni and Cheese with Spinach – inspired from Kraft foods 

    Ingredients: 

    1 whole box of cooked whole wheat rotini
    1 c of parmesan cheese
    8 to 9 oz. fresh baby spinach leaves
    2 Tbsp. flour
    2 cups milk
    2 cups cheddar cheese, divided
    Directions:
    1. Preheat oven to 350 degrees.
    2. Cook macaroni as directed on package, adding spinach for the last minute.
    3. Make a roux with flour and milk in a saucepan.  Bring to a boil and stir 3 to 5 minutes, or until thickened.
    4. Stir in 1 cup cheddar and parmesan.  Cook and stir until melted.  Add macaroni, mix well.
    5. Spoon into 1 1/2 qt. casserole dish, top with remaining cheddar.  Bake for 20 minutes.
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