LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE

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Lightened-Up Spinach and Artichoke Macaroni and Cheese image

This lightened-up but still creamy version of macaroni and cheese is full of protein--an impressive 29 grams per serving-quite an accomplishment for a vegetarian meal. The whole-wheat pasta, spinach and artichoke hearts add their vitamin, mineral and fiber superpowers.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

8 ounces whole-wheat elbow pasta
2 tablespoons unsalted butter
2 medium shallots, finely chopped (about 1/3 cup)
3 cloves garlic, finely minced
3 tablespoons all-purpose flour
1/2 cup skim milk
1/3 cup reduced-fat sour cream
1 cup lightly packed shredded part-skim mozzarella
2/3 cup lightly packed shredded low-fat Swiss cheese
1/4 cup lightly packed grated Parmesan
One 6-ounce bag baby spinach (about 6 heaping cups)
One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
Kosher salt and freshly ground black pepper

Steps:

  • Special equipment: a broiler-safe 2-quart baking dish
  • Position an oven rack at the center of the oven, and preheat the broiler.
  • Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
  • Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  • Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

Ryan Barczuk
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Overall, this is a great recipe that I would definitely recommend.


moran mo
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I had some trouble finding artichoke hearts, but I was able to substitute canned artichokes and it still turned out great.


Lakisha Baker
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This recipe was a little too cheesy for my taste, but my husband loved it.


Cindy Orongo
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I'm not a huge fan of spinach, but I really enjoyed this dish. The artichokes and cheese helped to balance out the flavor.


Kapama official
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This is the best macaroni and cheese I've ever had!


Syed Baidar
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My kids loved this dish and it was a great way to get them to eat their vegetables.


Ava1one Martin
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I used a different type of cheese than the recipe called for, but it still turned out great!


Ara ara
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This recipe was easy to follow and the dish turned out perfectly. I will definitely be making it again.


Shambhu Sapkota
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I loved the creamy texture of the cheese sauce and the crunch of the bread crumbs on top.


Md alomgir Hossion
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This macaroni and cheese was a hit with my family! The spinach and artichoke added a delicious flavor that made it feel like a special occasion meal.