Recipe from "Cooking Light"
1 slice whole wheat bread
1 T. butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 T. all-purpose flour
2 cups fat free milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded smoked gouda
1/3 cup grated fresh parmesan
5 cups coarsely chopped spinach
4 cups cooked whole wheat elbow macaroni
- Preheat oven to 350.
- Place bread in food processor pulse 10 times or until coarse.
- Melt butter in large sauce pan over medium heat. Add sliced onion and minced garlic, and cook one minute. Add flour, cook one minute, stirring constantly. Gradually add milk, salt, and pepper stirring constantly with whisk until blended. Bring to a boil, and cook until thick. Remove from heat, and cheeses, stirring until melted.
- Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake at 350 for 15 minutes or until bubbly.
The Verdict: Abe thought it needed more cheese. I thought it tasted perfect. Next time might use 3/4 cup of gouda. This is a good way to get a little bit of veggies into your diet, come on who doesn't like mac and cheese!!
Calories 399 per serving! WooHoo!