I’m all about eating healthy most of the time, and practicing moderation and all that. Kale, edamame, hummus, whole wheat bread – this is all my jam. Weird diet products that you can’t pronounce or anything with the words “low carb” in the title? Not my thing. My philosophy on eating healthy goes something like this: adding wholesome stuff that tastes delicious = good. Using weird “health” products that taste like chemicals with ingredients you can’t pronounce = bad. I’m all about eating your greens and antioxidants, but if it doesn’t taste good, I can’t get on board. And enough with the chemical fake sugar, people!! Sugar is totally cool.
I also believe strongly that some foods should NOT be health-ified. Before finding this recipe, I was pretty sure mac n’ cheese was one of them. I mean, the whole point of macaroni and cheese is the cheesy richness. Kraft Fat-Free Singles are not going to cut it. But this recipe looked so good (I’m such a sucker for a good food picture), I couldn’t help but give it a chance. It’s just a lighter cheese sauce with a whole lot of spinach to add bulk and a reasonable portion size. All of these things I can get behind.
We absolutely loved this recipe. Its lighter qualities make it actually more enjoyable, in my opinion, than a lot of super weighed-down macaroni and cheese dishes I’ve had in the past. The smoked Gouda adds an awesome richness and smoky flavor, and the spinach is a perfect contrast to the cheesy pasta. My only complaint is that it required quite a few dishes, between the food processor and the multiple bowls and the saucepan for the cheese sauce and the large pot for the pasta (phew), but really this is probably more just me being lazy than an actual issue for most people. Overall, it’s a delicious macaroni and cheese that feels indulgent while still being totally appropriate for bathing suit season, as well as proof for me that MAYBE macaroni and cheese doesn’t need a pound of butter to be delicious. Sometimes.
- 1 slice whole wheat bread
- 1 tbsp butter
- ¼ cup green onions, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups fat-free milk
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup smoked Gouda cheese, shredded
- 1/3 cup grated fresh Parmesan cheese
- 5 cups fresh spinach, chopped
- 4 cups hot cooked elbow macaroni (start with 2 cups dry)
- Preheat oven to 350°F. Using a food processor (a mini one would probably be easiest here), pulse bread 10x until crumbly. Melt the butter in a large saucepan over medium heat. Add green onions and minced garlic and cook 1 minute. Then, add the flour, cook 1 more minute while stirring. Slowly pour in the milk, then salt and pepper, stirring constantly with a whisk to blend. Bring the mixture to a boil, and cook until thick (this should take a few minutes). Add the Gouda and parmesan cheeses and stir until everything is all melted together into cheesy saucy goodness.
- Stir spinach and hot cooked macaroni into cheese sauce. Pour the mixture into a 2-quart baking dish (I used an 8x8 pan) coated with cooking spray. Sprinkle the breadcrumbs over the mixture. Bake for approximately 15 minutes, until the pasta is happily bubbling.
- If you don't like smoked Gouda, any good melting cheese should work well with this recipe - cheddar, Gruyere, or monterey jack are good options in general.
Think we can convert your young boy cousins?
Convincing mom to try this. Looks sooo good
You guys would love it!!