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
Calories 424kcal
Equipment
Ingredients
- 2 tablespoon whole wheat flour or gluten-free 1 to 1
- 2 tablespoon butter
- 2.5 cups whole milk or you could use any other milk, including almond milk
- ½ teaspoon black pepper
- ½ tsp salt
- ½ teaspoon garlic
- ½ cup gruyere
- ¾ cup sharp cheddar
- ½ cup parmesan
- ⅓ cup greek yogurt optional
- 5 ounces fresh spinach
- 8 ounces chickpea pasta
- ½ cup breadcrumbs
- 3 tablespoon crispy fried onions
Instructions
- Cook pasta according to package directions, al dente.
- Preheat oven to 425F.
- Whisk ½ 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 ½ 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.
Nutrition
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