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| SPINACH
MAC & CHEESE |
| (click
for printable version of this
recipe) |
| Not one
for wasting food, I used the
leftover breadcrumbs and spinach
from last week’s recipe. |
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| TOOLS: |
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Large Saucepan
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2 qt. Saucepan
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Colander
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Cutting Board
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Cheese grater
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Whisk
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Large wooden spoon
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8" Square baking dish |
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| INGREDIENTS: |
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1 slice soft
multigrain bread or 1/4 cup
fine bread crumbs
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1 tbsp unsalted
butter
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½ cup grated Parmesan
cheese
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2 cups lowfat milk
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2 tbsp all purpose
flour
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1 tsp minced garlic
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4 oz sharp Cheddar
cheese, shredded
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4 oz Fontina cheese,
shredded
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1 tsp Dijon mustard
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1/4 tsp cayenne
pepper
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8oz macaroni
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6 oz baby spinach
leaves |
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION: Preheat oven
to 350 degrees F. Bring a large
pot of lightly salted water to
boil. Pulse bread in food
processor until fine crumbs form.
Melt butter in a 2 quart saucepan
over medium high heat; add
breadcrumbs and cook, stirring
often, for appx 3 minutes or until
golden brown & toasted.
Transfer breadcrumbs to a small
bowl and stir in 2 tbsp of the
Parmesan. Wipe saucepan clean; add
milk, flour and garlic and whisk
until blended. Then bring to a
boil over medium high heat,
whisking frequently. Reduce heat
and simmer appx 3 minutes or until
thickened. Stir in remaining
Parmesan, cheddar, Fontina,
mustard, salt & cayenne pepper
and stir until cheese is melted
and sauce is smooth. Cover &
keep warm.
Cook macaroni in boiling water, 2
minutes less than the recommended
cooking time or until very al
dente. Add spinach to pot and stir
until wilted. Drain macaroni
mixture in a colander, rinse under
cold water & drain again. Put
mixture back in saucepan &
stir in the warm cheese sauce.
Spray baking dish with cooking
spray and spoon mixture into dish.
Sprinkle the top evenly with the
crumb mixture. Bake until top is
golden brown and sauce is
bubbling, appx 25 minutes.
HINTS: If you watch your
sodium intake, you might want to
cut back a little on the salt in
this recipe. The cheeses add
plenty of salt taste and the
recommended salt in the recipe
puts this right on the verge of
being a little too salty. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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