This classic macaroni and cheese recipe has been updated for heightened flavor with the addition of Gouda and Parmesan cheeses and fresh spinach.

Recipe by Cooking Light March 2003

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Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

399 calories; calories from fat 25%; fat 10.9g; saturated fat 6.2g; mono fat 3g; poly fat 0.8g; protein 20.1g; carbohydrates 54.9g; fiber 3.7g; cholesterol 33mg; iron 3.6mg; sodium 725mg; calcium 421mg.