Best 2 Lightened Up Spinach And Artichoke Macaroni And Cheese Recipes

Are you looking for a recipe for a lightened up version of the classic dish macaroni and cheese? Look no further than this delicious recipe for Spinach and Artichoke Mac and Cheese. With a creamy, flavorful sauce, tender macaroni, and a healthy dose of spinach and artichokes, this dish is sure to satisfy your cravings without weighing you down.

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SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY

Spinach Artichoke Mac & Cheese Recipe by Tasty image

Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese

Provided by Alvin Zhou

Categories Dinner

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 cloves garlic, minced
5 oz spinach
1 cup artichoke heart, drained
3 cups milk
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
2 cups elbow macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese, divided

Steps:

Preheat oven to 450°F (230°C).
In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
Slowly add the milk, salt, and pepper. Stir until milk is boiling.
Add the macaroni, cooking until the milk coats the macaroni like a glaze.
Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
Sprinkle the remaining mozzarella on top.
Bake for 7 minutes, until cheese is bubbly and golden brown.
Enjoy!

Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams

LIGHT MACARONI AND CHEESE WITH SPINACH

Light Macaroni and Cheese with Spinach image

This updated recipe illustrates how you can lower the saturated fat, without sacrificing the rich, cheesy taste, in classic macaroni and cheese. A layer of spinach in the center adds flavor and nutritional value. From Cooking Club

Provided by TishT

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups grated extra-sharp cheddar cheese (8 oz.)
1 cup low fat cottage cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg
1 (10 ounce) package frozen spinach, thawed
8 ounces elbow macaroni
1/4 cup toasted wheat germ

Steps:

Heat oven to 400F.
Spray 8" square baking dish with nonstick cooking spray.
In small bowl, whisk 1/4 cup of the milk and flour until smooth.
In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
Remove from heat; stir in cheddar cheese until melted.
Stir in cottage cheese, salt, pepper and nutmeg.
Cook spinach according to package directions; drain.
Rinse under cold running water; squeeze out excess moisture.
Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
(Macaroni will continue to cook while baking.) Drain; rinse with cold water.
Drain again.
In large bowl, stir together cheese sauce and macaroni.
Spread half of the macaroni mixture in baking dish; spoon spinach over top.
Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
(Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
Omit the nutmeg.
Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
Omit spinach.
Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
Replace spinach with pepper mixture.

Tips:

Use fresh or frozen spinach: Fresh spinach is best, but frozen spinach is a good substitute if you don't have any fresh on hand. Be sure to thaw and drain the frozen spinach before using.
Use a good quality macaroni and cheese: There are many different brands and types of macaroni and cheese available, so choose one that you like the taste of. You can also make your own macaroni and cheese from scratch if you prefer.
Don't overcook the macaroni: The macaroni should be cooked al dente, or slightly firm to the bite. Overcooked macaroni will be mushy and unpleasant.
Use a variety of cheeses: Different cheeses will give your macaroni and cheese a more complex flavor. Try using a combination of cheddar, mozzarella, and Parmesan cheeses.
Add some vegetables: Vegetables like broccoli, cauliflower, and peas can add some extra nutrition and flavor to your macaroni and cheese. You can also add some cooked and chopped chicken or bacon if you like.
Bake until golden brown: The macaroni and cheese should be baked until the top is golden brown and bubbly. This will give it a nice crispy texture.

Conclusion:

Lightened-up spinach and artichoke macaroni and cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. It is a healthier version of the classic macaroni and cheese, but it is still just as creamy, cheesy, and satisfying. So next time you are looking for a comfort food dish that is also good for you, give this lightened-up spinach and artichoke macaroni and cheese a try.

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