Healthy Recipe of the Week

Baked Mac and Cheese

A warm comfort meal with a healthy twist!

Ingredients

• 12 ounces whole Wheat Elbow Macaroni (*may be substituted for chickpea pasta)
• 4 cups Baby Spinach
• 2 tablespoons Extra Virgin Olive Oil
• ½ onion (minced)
• ¼ cup Flour of choice 
• 2 cups Milk of choice
• 1 cup Vegetable Broth
• 1/8 teaspoon Ground Nutmeg
• 8 ounces cheddar cheese (shredded)
• 2 tablespoons Parmesan Cheese (grated)
• Black Pepper and Salt, to taste

Directions

Preheat oven to 375°F and grease a 9″ by 12” baking dish. Cook pasta according to package instructions. Place the spinach in a colander in the sink and drain the pasta over it to wilt slightly. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender (about 5 minutes). Reduce heat to low and whisk in the flour (cook for about two minutes). Add the milk and vegetable broth and bring to a boil, whisking continually until thickened. Remove from heat. Add nutmeg and cheddar cheese, a little at a time. Season with black pepper and salt. Stir in cooked pasta and baby spinach. Top with parmesan cheese. Bake for 15 to 20 minutes or until bubbly.

Yields: 4 servings

Reference

YMCA. (2021, August 10). Recipe: Baked mac and cheese. YMCA of Greater Seattle Blog. https://www.seattleymca.org/blog/recipe-baked-mac-and-cheese?utm_source=targeted-email&utm_medium=email&utm_campaign=COVID-19-member-newsletter&utm_term=Sept_15_2021&utm_content=recipe-baked-mac-and-cheese-lp