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6 servings, 1 cup each
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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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Amazing! I cannot recomend this recipe enough. My one-year-old devouered it (spinach included), my husband (who hates bland food) also loved it. It's not healthy -- but it's better tasting and better for you than most mac&cheese recipes.
The ingredients are good, but the prep instructions are not great. Prep time does not include cooking the noodles (who has 2 cups of cooked macaroni laying around). It would be nice to have the amount of dry noodles needed. It would have been easier to use a dutch oven. Cook the noodles there and transfer them to a bowl when complete. Cook the onions there and transfer them to a bowl when complete (FYI if you are using a red pepper & broccoli like the substitution suggests, the pepper should be cooked with the onion and the broccoli needs to be lightly steamed or parboiled first). Then make your white sauce in the pot and add the cheeses. Then add all your other ingredients and toss. Top with the extra cheese and put in oven.