Baked Spinach, Macaroni and Cheese

Dec 13, 2012

I tried a new recipe today and I think its going to be added to the weekly recipe list. You could add almost anything to it, and I made it with just a few simple ingredients.


 I was having a bad day, so I added bacon.. I also cut the recipe in half, since there is no way I was going to eat 8 servings of this stuff!

Also if I was to write this recipe the way I did it, I would have to include that you have to stop every 5 minutes to occupy/sing/dance/play peek-a-boo with someone who was being a bit fussy. Isn't he sweet?!


Spinach Macaroni and Cheese

by Renee Pihowich
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: saute side

Ingredients (8 servings)
  • 12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
  • 1/8 tsp table salt, for pasta cooking water
  • 10 oz uncooked broccoli, small florets (about 2 1/2 cups)
  • 1 tsp salted butter
  • 3 Tbsp grated Parmesan cheese, divided
  • 2 1/2 cup(s) fat-free skim milk
  • 1/3 cup(s) all-purpose flour
  • 1/2 cup(s) uncooked onion(s), diced
  • 1 cup(s) low-fat, shredded Cheddar cheese, sharp-variety
  • 1 1/2 tsp table salt
  • 1/2 tsp black pepper, freshly ground
Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
Meanwhile, in a large saucepan, melt butter over medium heat; whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
Remove from heat and whisk in Cheddar cheese, salt, pepper and Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
Serve warm
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