Fresh spinach and a dash of nutmeg give this from-scratch mac and cheese great color and a tantalizing aroma.
What You Need
Original recipe yields 8 servings
1 pkg. (10 oz.) fresh spinach, stems removed
2-3/4 cups elbow macaroni, uncooked
3 Tbsp. margarine
1 onion, chopped
1 clove garlic, minced
1/4 cup flour
3 cups milk
3 cups KRAFT Finely Shredded Italian* Five Cheese Blend, divided
1/4 tsp. ground red pepper (cayenne)
1/8 tsp. ground nutmeg
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350°F.
Bring large saucepan of water to boil. Add spinach; cook 1 to 2 min. or just until wilted. Drain. Use same pan to cook macaroni as directed on package, omitting salt. Meanwhile, melt margarine in large saucepan on medium heat. Add onions; cook 5 min., stirring frequently. Add garlic and flour; cook and stir 1 min. Whisk in milk; bring to boil, stirring constantly. Add 2-1/4 cups cheese; cook and stir until melted. Stir in pepper and nutmeg.
Squeeze excess water from spinach; chop finely. Drain macaroni. Add to cheese sauce; stir until evenly coated. Spoon half the macaroni mixture into 13x9-inch baking dish; cover with spinach. Top with remaining macaroni mixture and shredded cheese.
Bake 30 min. or until golden brown. Let stand 10 min. before serving.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Cool any leftovers; freeze in 1-cup portions for easy reheating.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.