Spinach Mac & Cheese
Prep Time
Serves
Cooking Mode
2 ½ cups raw elbow macaroni
3 tbsp canola oil
3 tbsp flour
2 cups 1% milk
1 cup shredded old Cheddar cheese
2 tsp whole grain Dijon prepared mustard
1 tsp Worcestershire sauce
½ tsp salt
4 nuggets chopped spinach, prepared according to package instructions and well drained
½ cup crushed Roasted Garlic & Rosemary Croutons
2 ½ cups raw elbow macaroni
3 tbsp canola oil
3 tbsp flour
2 cups 1% milk
1 cup shredded old Cheddar cheese
2 tsp whole grain Dijon prepared mustard
1 tsp Worcestershire sauce
½ tsp salt
4 nuggets chopped spinach, prepared according to package instructions and well drained
½ cup crushed Roasted Garlic & Rosemary Croutons
Directions
1Preheat oven to 400°F (200°C). Cook macaroni according to package instructions. Meanwhile, heat oil in a large saucepan over medium heat. Stir in flour and cook for 1 min. without browning.
2Stir in half the milk to form a smooth paste. Add the remaining milk, stirring constantly until bubbles appear around the edges of the surface (do not boil). Add the cheese, mustard, Worcestershire and salt; stir just until combined. Keep warm over lowest heat, stirring occasionally until pasta is ready. Drain pasta well.
3Mix cooked spinach into the sauce and turn off heat. Add pasta, mix well and transfer to an 8-in. (2 L) square baking dish. Bake for 5 min., remove from oven, top with crouton crumbs and serve.
Disclaimer
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Personal Note
Personal Note
