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Macaroni-and-Cheese Florentine

Prep time 20 mins
Bake time 30 mins
Yield Makes 12 servings

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.)

Nutrition 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

How to Make It

  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.