1 10-oz. package frozen chopped spinach, thawed and squeezed dry
12 saltines, crushed
How to Make It
Preheat oven to 400ºF. Cook macaroni in a pot of boiling salted water until just tender, about 2 minutes less than package label directs. Drain; return to pot. Off heat, stir in half-and-half, cheese, mustard, spinach and 1 tsp. salt.
Divide macaroni mixture among eight small ovenproof dishes. Sprinkle each with cracker crumbs. Bake until macaroni mixture is bubbling and cracker crumbs are golden, about 10 minutes.
This recipe has good flavor but the cheese and cream does not work. The cream and cheese need a binder for it to be smooth. Traditional gratins incorporate flour as a binder. Salt level is low too. Everyone at my table grabbed the salt
I was a little concerned that this recipe was going to come out extremely wet due to the amount of half and half. But, it solidified quite nicely. Both my daughters are extremely picky (don't like something just by looking at it) but the youngest asked for it in her school lunch and my older daughter considered having seconds. Even the husband loved it (had 2) and said, "It's a keeper".
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