I was at a loss for dinner the other night... a complete loss. If we were in the states that would mean we would just order in from our favorite sushi spot, thai place, or any restaurant that serves to go and that would be it. Or we'd go out somewhere that was quick and easy. But dining in Italy is just slightly different. The only thing you can have to go is pizza (which we had just eaten the other night) and there is no restaurant where you can sit down and have a quick meal. We're pretty happy with a restaurant if we can get out of there in 1.5 hours. Anyways, I was scouring my friend Ashley's cooking blog and I came across this mac and cheese recipe from Skinny Taste. It's a healthier version of the classic mac and cheese. Instead of cream the recipe uses skim milk and chicken broth and also has spinach. It was very cheesy, delicious, and not hard to make. I will definitely be making this again! Yum!
Ingredients:
12 ounces high fiber elbow pasta
1 tbsp. butter
1 tbsp. light butter
1/4 cup flour
1/4 cup minced onions (next time I will double this)
2 cups skim milk
1 cup fat free chicken broth
8 ounces reduced fat cheddar cheese
salt and pepper
4 cups spinach
1/8 cup grated Parmesan cheese
1/4 cup bread crumbs (I used Panko)
cooking spray
Directions:
1) Cook pasta in salted water according to directions.
2) Preheat oven to 375. In a large heavy skillet melt the butter. Add flour and cook over low heat stirring with a whisk.
3) Add onion and cook for another two minutes. Add milk and chicken broth and continue whisking, raising heat to medium high until it comes to a boil and is smooth and thick.
4) Season with salt and pepper to taste. Remove from heat and add cheese and spinach. I added the cheese first, stirred and waited until it melted and then the spinach.
5) Add cooked macaroni. Mix thoroughly to combine. Pour into a sprayed cooking dish. Top with grated cheese and bread crumbs.
6) Bake for 15-20 minutes, then broil for 3 minutes to make the bread crumbs golden. Serve warm.
