This classic macaroni and cheese recipe has been updated for heightened flavor with the addition of Gouda and Parmesan cheeses and fresh spinach.
1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
How to Make It
Preheat oven to 350°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir 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 breadcrumbs. Bake at 350° for 15 minutes or until bubbly.
I am so surprised to read how many people thought this recipe was bland and unremarkable. I have to wonder if it was the particular brand of smoked Gouda or parmesan. I used Trader Joe's brand gouda and a domestic parmesan from Whole Foods. I made it with baby spinach (all five cups).My adjustments were using 2% milk, and subbing panko crumbs (I agree that dealing with using and washing the food processor for one piece of bread is not worth it). I also mixed a little extra parmesan in with the panko on top.I loved this recipe and will make it again. and again. and again.
I love cooking light recipes typically, however I am unsure of how this received 4 stars. It was blah, just tasted of noodles, no cheesy goodness. I will not be making this again. In defense of the recipe I did add too many noodles, however it was still not very flavorful. Too bad.
A friend and I made this recipe for a work Mac & Cheese competition and it won "Best Overall!" Based on other reviewers' suggestions, we used less spinach than a double batch called for and added prosciutto. It's a keeper!
i've made quite a few CL macaroni and cheeses, so I combined them all in this recipe and had amazing results. I sauteed a leek with the butter, then added flour and taking a que from other recipes, added a little white wine, used 1% milk, and added in some shredded robusto cheese. Also think I had closer to 3/4 or 1 cup smoked gouda, and I also added two teaspoons of dijon mustard into the sauce. Topped with a mixture of my own breadcrumbs and panko with chives. It was *really* good. Believe it or not Whole Foods was out of spinach, so in stead I roasted brussel sprouts to eat with the cheese on the side. Very good!
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