Healthy Mac 'n' Cheese

Summary

Yield
Servings
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

8 ounces
whole wheat elbow noodles (2 cups)
10 ounces
frozen chopped brocoli
10 ounces
spinach (1 bag)
1 3⁄4 cup
low-fat milk (divided)
3 teaspoons
flour
1⁄2 teaspoon
garlic powder
1⁄2 teaspoon
salt
1⁄4 teaspoon
pepper
3⁄4 cups
extra sharp cheddar cheese (shredded)
1⁄4 cup
parmesan cheese (shredded)
1 teaspoon
dijon mustard

Instructions

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.

3. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

4. Drain the pasta and broccoli and add to the cheese sauce. Add in the spinach. Return to the heat and cook, stirring, over medium-low heat, until heated through, and spinach is wilted.

5. Sprinkle pepper on top when serving (to taste).

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