Smoked Gouda Macaroni and Cheese

Photography: Randy Mayor; Styling: Melanie J. Clarke
This classic macaroni and cheese recipe has been updated for heightened flavor with the addition of Gouda and Parmesan cheeses and fresh spinach.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 399
Caloriesfromfat 25 %
Fat 10.9 g
Satfat 6.2 g
Monofat 3 g
Polyfat 0.8 g
Protein 20.1 g
Carbohydrate 54.9 g
Fiber 3.7 g
Cholesterol 33 mg
Iron 3.6 mg
Sodium 725 mg
Calcium 421 mg

Ingredients

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)
Cooking spray

Preparation

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.

Note:

March 2003