Lighter Baked Macaroni and Cheese

Ingredients

• Macaroni

  Whole-wheat, dry

  12 oz or 340g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Cheddar

  Hickory Farms

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  4 cup or 120g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Wheat bread

  Toasted

  25g

• Olive oil

  Salad or cooking

  100g

Directions

1. Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam.
2. Preheat oven to 375F.
3. In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
4. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
5. Once it becomes thick, remove from heat, add cheese 1/4 cup at a time and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.
6. Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more oil on top.
7. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
8. Recipe by: Gina (source: https://www.skinnytaste.com/lighter-baked-macaroni-and-cheese/)

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