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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 399
  • Calories from fat: 25%
  • Fat: 10.9g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.1g
  • Carbohydrate: 54.9g
  • Fiber: 3.7g
  • Cholesterol: 33mg
  • Iron: 3.6mg
  • Sodium: 725mg
  • Calcium: 421mg

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

  1. Preheat oven to 350°.
  2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
  3. 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.
  4. 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.
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