Rachel Ray's Florentine Mac and Cheese, Reduced |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I love this recipe, it is yummy! I've tweeked RR's original recipe to cut out some of the calories and fat, but it still tasts excellent! Ingredients:
1/4 teaspoon salt |
16 ounces whole wheat rotini |
1/4 teaspoon black pepper |
1 cup parmesan cheese, grated |
20 ounces frozen chopped spinach |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup chicken stock |
1 cup skim milk |
1/8 teaspoon nutmeg, eyeball it |
Directions:
1. Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
2. Defrost spinach in microwave 8 to 10 minutes on defrost setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
3. In a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
4. Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
5. Toss pasta with the spinach-white sauce and adjust seasonings.
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