Spinach Macaroni and Cheese

(makes 4 servings)
Weight Loss Recipes : Spinach Macaroni and Cheese


  • 1⅓ cups whole grain elbow macaroni
  • 1 package (12 ounces) frozen winter squash puree, thawed
  • 1 cup 2-percent evaporated milk
  • ¼ cup shredded Monterey Jack cheese
  • ⅔ cup shredded reduced-fat sharp Cheddar cheese
  • 2 teaspoons brown mustard
  • ½ teaspoon coarse salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup reduced-fat sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoon panko bread crumbs


  • Preheat oven to 350 degrees F. Coat an 8" x 8" baking pan with cooking spray.
  • Bring medium pot of water to a boil. Add macaroni and cook according to package directions. Drain and return to cooking pot.
  • Combine squash puree and evaporated milk in medium-size saucepan while macaroni is cooking. Whisk until smooth and bring to a simmer over medium heat. Cook, stirring occasionally, 6 min, or until mixture thickens.
  • Remove from heat and stir in cheese, mustard, salt, and pepper. Mix until cheeses are melted. Stir in sour cream and spinach.
  • Add spinach-cheese mixture to macaroni and mix well, breaking up any clumps of spinach. Transfer macaroni mixture to prepared baking pan, spreading it evenly. Sprinkle with panko.
  • Bake 15-20 min, or until crispy on top and bubbling. Let cool 5 min before cutting into 4 squares.

Make 4 Servings:

Weight loss recipes Amount Per Serving : 330 Calories, 20 g Protein, 46 g Carbohydrates, 7 g Dietary Fiber, 10 g Fat, 5 g Saturated Fat, 580 mg Sodium


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