Macaroni-and-Cheese Florentine

Macaroni-and-Cheese Florentine

  • Yield: Makes 12 servings


  • 1 none (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
  • none Dash of ground red pepper
  • 2 none (8-oz.) blocks 2% reduced-fat sharp Cheddar cheese, shredded
  • 1 none (10-oz.) package frozen spinach, thawed and drained
  • none Butter-flavored cooking spray
  • 1/2 cup soft whole grain white breadcrumbs (about 1 oz.)


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.

Nutritional Information

Amount per serving
  • Calories: 232none
  • Calories from fat: 38%
  • Fat: 9.5g
  • Saturated fat: 6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 15.6g
  • Carbohydrate: 19g
  • Fiber: 2.3g
  • Cholesterol: 30mg
  • Iron: 1.3mg
  • Sodium: 430mg
  • Calcium: 364mg

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Macaroni-and-Cheese Florentine Recipe