Macaroni-and-Cheese Florentine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 (8-oz.) package multigrain or whole wheat elbow macaroni |
2 cups 2% reduced-fat milk |
1/4 cup all-purpose flour |
1/2 teaspoon pepper |
1/4 teaspoon salt |
dash of ground red pepper |
2 (8-oz.) blocks 2% reduced-fat sharp cheddar cheese, shredded |
1 (10-oz.) package frozen spinach, thawed and drained |
butter-flavored cooking spray |
1/2 cup soft whole grain white breadcrumbs (about 1 oz.) |
Directions:
1. Prepare macaroni according to package directions, omitting salt and butter; drain well.
2. Place milk and next 4 ingredients in a quart jar; cover tightly, and shake vigorously 1 minute. Stir together milk mixture, cheese, spinach, and macaroni.
3. Pour macaroni mixture into a 13- x 9-inch baking dish coated with butter-flavored cooking spray. Sprinkle evenly with breadcrumbs; lightly coat breadcrumbs with cooking spray.
4. Bake at 350° for 30 minutes or until golden brown.
5. Note: For testing purposes, we used Barilla Plus pasta and Sara Lee Soft & Smooth Whole Grain White Bread.
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