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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 316.9
  • Total Fat: 6.1 g
  • Cholesterol: 23.5 mg
  • Sodium: 456.5 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 7.1 g
  • Protein: 15.0 g

View full nutritional breakdown of Spinach Macaroni & Cheese calories by ingredient
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Spinach Macaroni & Cheese

Submitted by: NURSENIKKI6
Spinach Macaroni & Cheese

Introduction

I found this recipe from "Prevention. Best Weight Loss Recipes - 145 Mouthwatering No-Guilt meals" I found this recipe from "Prevention. Best Weight Loss Recipes - 145 Mouthwatering No-Guilt meals"
Number of Servings: 4

Ingredients

    1 1/3 Cup Whole Grain Elbow Macaroni
    1 Pkg (12oz) Frozen Winter Squash Puree, Thawed
    1 Cup 2% Evaporated Milk
    1/4 Cup Shredded Colby/Monterey Jack Cheese
    2/3 Cup Shredded Reduced-Fat Sharp Cheddar Cheese
    2 Tsp Brown Mustard
    1/2 Tsp Coarse Salt
    1/8 Tsp Ground Black Pepper
    1/4 Cup Reduced-Fat Sour Cream
    1 Pkg (10oz) Frozen Chopped Spinach, Thawed and squeezed Dry
    2 Tbsp Panko Bread Crumbs


Directions

PREHEAT: oven to 350F. Coat 8x8 baking pan with cooking spray.
BRING: medium pot of water to a boil. Add macaroni and cook according to package directions. Drain and return to cooking pot.
COMBINE: squash puree and evaporated milk in medium sauce pan while macaroni is cooking. Whisk until smooth and bring to a simmer over medium heat. Cook, stirring occasionally, 6 minutes, or until mixture thickens. Remove from heat and stir in cheeses, mustard, salt, and peppers. Mix until cheeses are melted Stir in sour cream and spinach.
ADD: spinach-cheese mixture to macaroni and mix well, breaking up any clumps of spinach. Transfer macaroni mixture to prepared baking pan, spreading it evenly. Sprinkle with Panko. Bake 15 to 20 minutes, or until crispy on top and bubbling. Let cool 5 minutes before cutting into 4 squares.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user NURSENIKKI6.






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