Thought this was fantastic! This is my new go-to macaroni and cheese recipe. My toddler wouldn't eat it...however, he won't eat any homemade macaroni cheese at this point.
Smoked Gouda Macaroni and Cheese
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)
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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
- 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
- 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.
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