Spinach-Tomato Mac & Cheese + Oven-Fried Chicken,
ACTIVE: 30 min. TOTAL: 45 min. 56g CARB
This old-school classic gets a boost of nutrition and flavor from garlicky spinach and tomatoes.
8 oz. elbow macaroni (about
1 Tbsp. olive oil
1 cup finely chopped onion 4 cloves garlic, minced
¾ tsp. salt, divided
10 oz. baby spinach (about 14 cups) 1 cup grape tomatoes, halved 1 Tbsp. butter
1 Tbsp. all-purpose flour
½ tsp. ground pepper
1/3 cup 1% milk
1/3 cup low-sodium vegetable broth 1 cup shredded reduced-fat
Cheddar cheese, divided
1. Preheat oven to 350°F.
2. Cook macaroni according to package directions, omitting salt. Drain and set aside.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic, and ¼ tsp salt; cook, stirring often, until the onion is tender, 3 to 4 minutes. Gradually add spinach, stirring until wilted and adding 1 Tbsp. water at a time, if needed. Transfer the mixture to a large bowl.
4. Add tomatoes to the skillet and cook over medium-high heat until they begin to soften, about 1 minute. Transfer to the bowl with the spinach mixture.
5. Reduce heat to medium and add butter to the pan. When the butter has melted, whisk in flour, pepper, and the remaining ½ tsp. salt. Cook, whisking constantly, for 2 minutes. Gradually whisk in milk and broth. Cook, whisking, until thickened and bubbly, 1 to 2 minutes. Gradually whisk in ¾ cup cheese until melted.
6. Add the macaroni and sauce to the bowl with the spinach mixture; mix well. Transfer to an 11x7-inch baking dish and sprinkle with the remaining ¼ cup cheese.
7. Bake until the cheese is melted, 10 to 15 minutes.
SERVES 4: about 1½ cups each
CAL 407, CARB 56g (fiber 5g, sugars 6g), FAT 13g (sat. fat 6g), PROTEIN 18g, CHOL 24mg, SODIUM 725mg, POTASSIUM 134mg.
how we Reimagined
We started with nutritious ingredients, trimmed saturated fats, and snuck in more vegetables
everywhere we could.
Spinach-Tomato Macaroni & Cheese
Old-Fashioned Meatloaf, p. 89 Southern-Style Oven-Fried Chicken, p. 89