How To Make Lighter Baked Macaroni and Cheese
Achieve a lighter take on the baked macaroni and cheese with this recipe. It turns out perfectly every time. Few simple tricks revealed. It’s so easy!
Ingredients
- 12ozelbow macaroni,wheat or whole wheat
- 2tbspbutter
- ¼cupflour
- ¼cuponion,minced
- 2cupsskim milk
- 1cupchicken or vegetable broth
- 8ozreduced fat cheddar,for best results shred yourself
- salt and pepper
- 4cupsbaby spinach
- 2tbspparmesan,grated
- ¼cupseasoned whole wheat bread crumbs
- olive oil spray
Instructions
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Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam.
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Preheat oven to 375 degrees F.
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In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
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Add onion and cook for about 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
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Once it becomes thick, remove from heat, add cheese ¼ cup at a time and mix well until cheese is melted. Adjust salt and pepper to taste then add cooked macaroni and baby spinach.
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Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more oil on top.
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Bake for about 15 to 20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Nutrition
- Calories: 373.71kcal
- Fat: 14.79g
- Saturated Fat: 6.65g
- Trans Fat: 0.32g
- Monounsaturated Fat: 5.86g
- Polyunsaturated Fat: 1.19g
- Carbohydrates: 42.44g
- Fiber: 1.97g
- Sugar: 4.70g
- Protein: 17.38g
- Cholesterol: 31.99mg
- Sodium: 440.03mg
- Calcium: 395.62mg
- Potassium: 273.17mg
- Iron: 1.07mg
- Vitamin A: 179.38µg
- Vitamin C: 2.47mg
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