Mac and Cheese Florentine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Add spinach and fresh breadcrumbs to macaroni and cheese for a meal that provides half of your daily calcium needs. You can vary this by using a different short pasta, such as mini penne or radiatore, and changing the cheese to gouda, Monterey Jack, or provolone. Ingredients:
1/2 (1-ounce) slice white bread |
1 tablespoon butter, melted |
cooking spray |
1 cup thinly sliced onion |
1 cup frozen chopped leaf spinach, thawed, drained, and squeezed dry |
1 teaspoon fresh lemon juice |
1/4 teaspoon ground nutmeg |
2 garlic cloves, minced |
1 1/2 cups fat-free milk |
1 1/2 tablespoons all-purpose flour |
1/3 cup (about 1 1/2 ounces) shredded cheddar cheese |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 cups hot cooked elbow macaroni (about 1 cup uncooked) |
Directions:
1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Combine breadcrumbs and butter, stirring to coat.
2. Preheat broiler.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add spinach, juice, nutmeg, and garlic; cook 2 minutes, stirring occasionally. Combine milk and flour, stirring well with a whisk. Gradually add milk mixture to spinach mixture, stirring constantly; bring to a boil. Add cheese, salt, and pepper; cook 30 seconds or until cheese melts, stirring constantly. Remove from heat, and stir in pasta. Spoon the mixture into a 1-quart soufflé dish coated with cooking spray. Top evenly with breadcrumb mixture.
4. Broil for 3 minutes or until lightly browned.
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