Oh-So-Good Macaroni & Cheese
Source of Recipe
kraft.com
List of Ingredients
2 cups whole wheat elbow macaroni ; cooked, drained
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 cups packed baby spinach leaves ; chopped
1 small tomato chopped
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. olive oil
1/4 cup finely chopped onions
2 Tbsp. flour
1 -1/2 cups fat free milk Recipe
PREHEAT oven to 350°F. Combine macaroni, 1-1/2 cups of the Cheddar cheese, the spinach, tomatoes and Parmesan cheese in large bowl; set aside. Heat oil in medium saucepan on low heat 1 min. Add onions; cook 2 to 3 min. or until crisp-tender. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended after each addition. Increase heat to medium. Bring to boil; cook 2 to 3 min. or until thickened, stirring constantly. Add to macaroni mixture; toss to coat.SPOON into 1-1/2-qt.-casserole dish sprayed with cooking spray; sprinkle with remaining Cheddar cheese.BAKE 20 min. or until heated through.
KRAFT KITCHENS TIPS
Healthy Living: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.
Variation:Substitute cooked broccoli florets for the spinach and chopped red bell peppers for the tomatoes.
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