8 ounces whole wheat elbow, or any shape, macaroni (about 1 ¾ cups)
1 Tablespoon olive oil
1 cup finely chopped onion
4 cloves garlic, minced
½ teaspoon salt, divided
10 ounces baby spinach (about 6 cups)
1 cup grape tomatoes, halved
1 Tablespoon butter
1 Tablespoon all-purpose flour
½ teaspoon ground pepper
1/3 cup 1% milk
1/3 cup low-sodium vegetable or chicken broth
1 cup reduced-fat Cheddar cheese, shredded and divided
Spinach and Tomato Mac & Cheese
Servings: 4
Ingredients:
Directions:
- Preheat oven to 350 degrees F.
- Cook with macaroni according to package directions, but without salt. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic and ¼ teaspoon salt; cook, stirring often, until the onion is tender, 3 to 4 minutes. Gradually add spinach, stirring until wilted and adding 1 tablespoon water at a time, if needed. Transfer the mixture to a large bowl.
- Add tomatoes and cook over medium-high heat until they begin to soften, about 1 minute. Transfer to the bowl with the spinach mixture.
- Reduce heat to medium and add butter to the pan. When the butter has melted, whisk in flour, pepper and the remaining ¼ teaspoon salt. Cook, whisking in milk and broth. Cook, whisking, until thickened and bubbly, 1 to 2 minutes. Gradually whisk in ¾ cup cheese until melted.
- Add the macaroni and sauce to the bowl with the spinach mixture; mix well. Transfer to an 11x17-inch baking dish and sprinkle with the remaining ¼ cup cheese.
- Bake until the cheese is melted, about 10 to 15 minutes.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Spinach and Tomato Mac & Cheese
Servings: 4
Ingredients:
8 ounces whole wheat elbow, or any shape, macaroni (about 1 ¾ cups)
1 Tablespoon olive oil
1 cup finely chopped onion
4 cloves garlic, minced
½ teaspoon salt, divided
10 ounces baby spinach (about 6 cups)
1 cup grape tomatoes, halved
1 Tablespoon butter
1 Tablespoon all-purpose flour
½ teaspoon ground pepper
1/3 cup 1% milk
1/3 cup low-sodium vegetable or chicken broth
1 cup reduced-fat Cheddar cheese, shredded and divided
Directions:
- Preheat oven to 350 degrees F.
- Cook with macaroni according to package directions, but without salt. Drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic and ¼ teaspoon salt; cook, stirring often, until the onion is tender, 3 to 4 minutes. Gradually add spinach, stirring until wilted and adding 1 tablespoon water at a time, if needed. Transfer the mixture to a large bowl.
- Add tomatoes and cook over medium-high heat until they begin to soften, about 1 minute. Transfer to the bowl with the spinach mixture.
- Reduce heat to medium and add butter to the pan. When the butter has melted, whisk in flour, pepper and the remaining ¼ teaspoon salt. Cook, whisking in milk and broth. Cook, whisking, until thickened and bubbly, 1 to 2 minutes. Gradually whisk in ¾ cup cheese until melted.
- Add the macaroni and sauce to the bowl with the spinach mixture; mix well. Transfer to an 11x17-inch baking dish and sprinkle with the remaining ¼ cup cheese.
- Bake until the cheese is melted, about 10 to 15 minutes.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 370 | |
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 4g | 20% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 620mg | 27% | |
| Total Carbohydrate 54g | 20% | |
| Dietary Fiber 8g | 29% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 18g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 247mg | 20% | |
| Iron 5mg | 30% | |
| Potassium 461mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.