Spinach Macaroni and Cheese

By á-1025

Ingredients

• 1 1/3 cup whole grain elbow macaroni
• 1 package 12 oz frozen winter squash puree, thawed
• 1 cup reduced fat 2 % evaporated milk
• 1/4 cup shredded Monterey Jack cheese
• 2/3 cup shredded reduced fat sharp cheddar cheese
• 2 tsp brown mustard
• 1/2 tsp coarse salt
• 1/8 tsp freshly ground black pepper
• 1/4 c reduced fat sour cream
• 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
• 2 tbsp panko bread crumbs

Details

Servings 4
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

1.Preheat the oven to 350 F coat an 8 x 8 baking pan with cooking spray.
2. Bring a medium pot of water to a boil. Add the macaroni and cook according to the package directions. Drain and return to the cooking pot.
3. Meanwhile, Combine the squash puree and evaporated milk in a medium saucepan Whisk until smooth and bring the mixture to a simmer over medium heat. Cook, stirring occasionally for 6 minutes to thicken the mixture. Remove from the heat and stir in the jack cheese, cheddar, mustard, salt and pepper. mix until the cheeses are melted. stir in the our cream and spinach.
4. Add the spinach cheese mixture to the macaroni and mix well, breaking up any clumps of spinach. Transfer the macaroni mixture to the baking pan, spreading it evenly. Sprinkle with the panko crumbs. Bake for 15 to 20 minutes, or until crispy on top and bubbling. Let cool for 5 minutes before cutting into 4 squares.