This was a basic macaroni and cheese recipe except the sauce is made with a few different cheeses plus Dijon mustard and without any butter or oil. I normally like to add something green to macaroni and cheese, so this stood out as I was looking through the magazine.
We opted for shells instead of penne just because we had them on hand. Otherwise, we followed the recipe exactly. I thought it was pretty good but could use a bit more flavor. Mike’s suggestion was to add more Dijon mustard and I read in the comments on the recipe that maybe adding some crushed red pepper would help. But it was good enough and easy enough for a weeknight so we’ll definitely try it again maybe with a little modification.
Last night I made Spinach Macaroni and Cheese inspired by this recipe I found on Pinterest.
I say inspired because there was nothing Weight Watchers friendly about this mac and cheese and I didn’t make them into muffins. But I did love the idea of using spinach in my macaroni and cheese because we usually add broccoli. I was ready to try a different green addition.
2 tbsp butter
2 tbsp flour
2 cups milk (I used skim)
2 cups shredded cheese (I used a mild and sharp cheddar blend)
16 oz. cooked elbow macaroni
2 boxes of frozen shredded spinach thawed and drained
I preheated the oven to 400 degrees and got the macaroni cooking. When it went in the water, I melted the butter in a small pot and then mixed in the flour until it was just cooked through. Then I slowly added the milk, stirring until it thickened (last night it did not thicken as much as I would have liked but I was rushing). Then I slowly added in the cheese, stirring constantly. At this point you can season it with salt/pepper/garlic/nutmeg or pretty much anything you want.
I had my two eggs whisked up in a small bowl and slowly added a bit of the cheese sauce to temper the eggs. After the macaroni was cooked, we drained it, put it back in the pot and added the cheese sauce, the eggs and the spinach. I put it in a greased dish.
Then I baked it for about twenty minutes before sprinkling a bit more cheese on top and broiling it on low for four minutes.
The top was a bit crunchy and the inside was creamy and delicious.
And the spinach was awesome! Like I said, we usually put broccoli in our macaroni and cheese but after mixing in spinach, I might just do that from now on. It was perfect. We have tons of leftovers for this week which is good because we have a busy week ahead.