Got a picky eater you're trying to win over to the spinach fan club? Try this creamy macaroni and cheese casserole with garlic and fresh spinach.
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
4 cloves garlic, minced
1/4 cup flour
3 cups milk
3 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 tsp. ground red pepper (cayenne)
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Let's Make It
Heat oven to 350°F.
Add spinach to large pan of boiling water; cook 1 to 2 min. or just until wilted. Drain in colander. Use same pan to cook macaroni as directed on package, omitting salt. Meanwhile, melt margarine in separate large pan on medium heat. 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.
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 sprayed with cooking spray; cover with spinach. Top with remaining macaroni mixture and shredded cheese.
Bake 30 min. or until golden brown. Let stand 10 min. before serving.
Enjoy your favorite foods while keeping portion size in mind.
Cool any leftovers, then freeze in 1-cup portions for easy reheating.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 41g
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.