Best Whole Wheat Spinach Mac N Cheese With Broiled Tomatoes Recipes

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WHOLE-WHEAT ROTINI MAC AND CHEESE



Whole-Wheat Rotini Mac and Cheese image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

1/2 pound whole-wheat rotini
4 tablespoons butter
1 to 2 tablespoons diced onions
2 tablespoons all-purpose flour
Pinch ground black pepper
2 cups milk
1/2 cup grated Muenster
1/2 cup grated Cheddar
1/2 cup baby spinach
2 teaspoons oil, from marinated sun-dried tomatoes
8 sun-dried tomatoes, chopped
1 1/2 cups bread crumbs (recommended: Panko)
1 tablespoon smoky paprika

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside.
  • In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes.
  • In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine.
  • Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.

LIGHT MACARONI AND CHEESE WITH SPINACH



Light Macaroni and Cheese with Spinach image

This updated recipe illustrates how you can lower the saturated fat, without sacrificing the rich, cheesy taste, in classic macaroni and cheese. A layer of spinach in the center adds flavor and nutritional value. From Cooking Club

Provided by TishT

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups grated extra-sharp cheddar cheese (8 oz.)
1 cup low fat cottage cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg
1 (10 ounce) package frozen spinach, thawed
8 ounces elbow macaroni
1/4 cup toasted wheat germ

Steps:

  • Heat oven to 400F.
  • Spray 8" square baking dish with nonstick cooking spray.
  • In small bowl, whisk 1/4 cup of the milk and flour until smooth.
  • In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
  • Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
  • Remove from heat; stir in cheddar cheese until melted.
  • Stir in cottage cheese, salt, pepper and nutmeg.
  • Cook spinach according to package directions; drain.
  • Rinse under cold running water; squeeze out excess moisture.
  • Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
  • (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
  • Drain again.
  • In large bowl, stir together cheese sauce and macaroni.
  • Spread half of the macaroni mixture in baking dish; spoon spinach over top.
  • Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
  • (Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
  • TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
  • VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
  • Omit the nutmeg.
  • Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
  • Omit spinach.
  • Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
  • Replace spinach with pepper mixture.

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