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Main dishes

Oh-So-Good Macaroni and Cheese

photo by:kraft
Even people who aren't keen on spinach tend to think this baby spinach and Parmesan-spiked mac and cheese is oh so good!
20 min
40 min
6 servings, 1 cup each
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What You Need

cups  whole wheat elbow macaroni, cooked, drained
pkg.  (8 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
cups  packed baby spinach leaves, chopped
small  tomato, chopped
cup  KRAFT Grated Parmesan Cheese
Tbsp.  olive oil
cup  finely chopped onions
Tbsp.  flour
cups  fat-free milk

Make It

PREHEAT oven to 350°F. Combine macaroni, 1-1/2 cups of the cheddar cheese, the spinach, tomatoes and Parmesan cheese in large bowl; set aside. Heat oil in medium saucepan on low heat 1 min. Add onions; cook 2 to 3 min. or until crisp-tender. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended after each addition. Increase heat to medium. Bring to boil; cook 2 to 3 min. or until thickened, stirring constantly. Add to macaroni mixture; toss to coat.

SPOON into 1-1/2-qt.-casserole dish sprayed with cooking spray; sprinkle with remaining Cheddar cheese.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Healthy Living
Preparing this delicious recipe with 2% milk Cheddar cheese and fat-free milk instead of regular cheese and 2% milk saves 60 calories, 6g fat and 4g saturated fat per serving. In addition, using whole wheat macaroni boosts the fiber to 4g per serving compared to 2g fiber per serving when prepared with regular macaroni.
Substitute cooked broccoli florets for the spinach and chopped red bell peppers for the tomatoes.
Substitute 3 cups whole wheat rotini pasta for the 2 cups elbow macaroni.
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