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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
8 ounces whole wheat macaroni |
3 cups 1% low-fat milk |
2 tablespoons cornstarch |
4 cups spinach leaves |
2 ounces neufchatel cheese, at room temperature, cut in small pieces |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 cup shredded reduced fat extra-sharp cheddar cheese (4oz) |
1/4 cup grated romano cheese |
1/2 cup whole wheat bread crumbs |
Directions:
1. Cook macaroni as package directs. Heat 2 1/2 cups milk until hot. Add cornstarch to remaining cold milk; whisk to blend. Pour into hot milk and stir over medium heat until sauce simmers. Stir 1 minute as sauce thickens. Remove pot from heat. Add spinach, Neufchatel, salt and pepper; whisk until sauce is smooth.
2. Heat oven to 375; grease a 2-quart baking dish. Toss 1/4 cup cheddar cheese, 2 tablespoons Romano and bread crumbs in a bowl.
3. Mix pasta, sauce, and remaining cheddar and Romano until blended. Transfer to baking dish. Sprinkle with bread crumb mixture.
4. Bake 20-25 minutes until top is browned.
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