Description
A creamy and cheesy macaroni bake infused with spinach and veggies, perfect for a comforting meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 3 cups milk
- 1 cup spinach
- 3 Tablespoons butter
- 3 Tablespoons flour
- ½ cup water
- 4 cups grated white cheddar cheese
- 2 cups chopped broccoli florets
- 1 cup peas
Instructions
- Preheat oven to 350℉.
- Cook pasta according to package directions for al dente.
- Place the milk and spinach in a blender and blend until smooth.
- In a large saucepan, melt the butter and whisk in flour for 2-3 minutes.
- Slowly whisk in milk/spinach mixture and bring to a boil.
- Reduce heat to low and whisk occasionally for 3-4 minutes until mixture starts to thicken.
- Add ½ cup water and cheese and whisk until melted.
- Stir in the pasta, broccoli and peas.
- Transfer to a 9×13-inch baking dish sprayed with nonstick cooking spray.
- Bake for 20 minutes, or until cheese is bubbling.
Notes
- For added flavor, consider seasoning with garlic powder or a pinch of nutmeg.
- Make sure to let it cool slightly before serving to allow the cheese to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg