Spinach Mac and Cheese
This lightened-up spinach mac and cheese is creamy and delicious, high-protein, and packed with three kinds of cheese and tons of fresh spinach!
Servings 6 servings
- 2 tbsp whole wheat flour or gluten-free 1 to 1
- 2 tbsp butter
- 2.5 cups whole milk or you could use any other milk, including almond milk
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp garlic
- 1/2 cup gruyere
- 3/4 cup sharp cheddar
- 1/2 cup parmesan
- 1/3 cup greek yogurt optional
- 5 ounces fresh spinach
- 8 ounces chickpea pasta
- 1/2 cup breadcrumbs
- 3 tbsp crispy fried onions
Cook pasta according to package directions, al dente.
Preheat oven to 425F.
Whisk 1/2 cup milk with flour. Melt butter in an oven-safe large skillet (I used a cast iron.) Add milk mixture and cook for 30 seconds.
Add in remaining milk and whisk continuously for 7-10 minutes until thickened (should coat the back of a spoon.) Add in seasonings.
Add in 1/2 cup of each cheese, whisk to melt. Add in greek yogurt and whisk until smooth.
Fold in spinach until just wilted, then cooked pasta. Top with bread crumbs, remaining cheddar, and crispy fried onions.
Bake for 15-20 minutes until golden brown and bubbly on top.
Calories: 424kcal | Carbohydrates: 37g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 672mg | Potassium: 343mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2809IU | Vitamin C: 7mg | Calcium: 508mg | Iron: 5mg