Macaroni-and-Cheese Florentine

Yield:

Makes 12 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Bake: 30 Minutes

Nutritional Information

Calories 232
Caloriesfromfat 38 %
Fat 9.5 g
Satfat 6 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 15.6 g
Carbohydrate 19 g
Fiber 2.3 g
Cholesterol 30 mg
Iron 1.3 mg
Sodium 430 mg
Calcium 364 mg

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.)

Preparation

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.

Note: For testing purposes, we used Barilla Plus pasta and Sara Lee Soft & Smooth Whole Grain White Bread.

Note:

October 2006