Foodie Friday

Healthy Recipe of the Week

Baked Mac and Cheese

A warm comfort meal with a healthy twist!

Image source: YMCA of Greater Seattle


  • 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


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





YMCA. (2021, August 10). Recipe: Baked mac and cheese. YMCA of Greater Seattle Blog.

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