Mushroom Spinach Mac And Cheese

MUSHROOM SPINACH MAC AND CHEESE



Mushroom Spinach Mac and Cheese image

Tofu adds a creamy texture to this healthy spin on Macaroni and Cheese! Great for a side dish or as a meal by itself. Top with bread crumbs, crushed crackers, or cereal before baking if desired.

Recipe From allrecipes.com

Provided by Jamie

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 6

Number Of Ingredients: 12

1 (16 ounce) package elbow macaroni
1 (12 ounce) package soft silken tofu
8 ounces shredded Swiss cheese
½ cup Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon olive oil
8 ounces portobello mushrooms, stemmed and sliced
1 cup frozen spinach, thawed
1 green bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
salt and ground black pepper to taste
Calories524 calories
Carbohydrate66.2 g
Cholesterol38.5 mg
Fat17.3 g
Fiber4.4 g
Protein25.9 g
SaturatedFat8.3 g
Sodium160.4 mg
Sugar6 g

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.
  • Heat oil in a large skillet over medium-high heat. Add mushrooms, spinach, green bell pepper, onion, and garlic; saute until tender, about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine, 2 to 3 minutes. Season with salt and ground black pepper.
  • Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly and golden, about 30 minutes.


SPINACH MAC AND CHEESE



Spinach Mac And Cheese image

This recipe was a successful attempt at trying to feed my family more spinach. They loved it and now prefer this version to conventional mac and cheese.

Recipe From allrecipes.com

Provided by Lenka McDonald

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 10

Number Of Ingredients: 10

1 teaspoon butter
1 (16 ounce) package elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 pound frozen chopped spinach, not thawed
3 cups grated Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
Calories425.8 calories
Carbohydrate41.2 g
Cholesterol59.5 mg
Fat20 g
Fiber2.8 g
Protein20.5 g
SaturatedFat12.3 g
Sodium466.6 mg
Sugar5.2 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
  • Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
  • Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.


SPINACH-BACON MAC & CHEESE RECIPE



Spinach-Bacon Mac & Cheese Recipe image

Take mealtime to the next level with this Spinach-Bacon Mac & Cheese Recipe. This smoky Spinach-Bacon Mac & Cheese Recipe is packed with flavor.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients: 7

3 cups medium pasta shells, uncooked
1 pkg. (6 oz. ) baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese
Calories380
Fat18 g
SaturatedFat11 g
TransFat0 g
Cholesterol50 mg
Sodium480 mg
Carbohydrate33 g
Fiber4 g
Sugar5 g
Protein21 g

Steps:

  • Heat oven to 350°F.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan, reserving drippings in pan. Add flour to drippings; cook and stir 1 min. or until bubbly. Gradually stir in milk. Bring to boil, stirring constantly; cook and stir 3 to 5 min. or until thickened.
  • Add 1 cup cheddar and Parmesan to saucepan; cook and stir 2 to 3 min. or until melted. Add pasta mixture and bacon; mix well.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheddar. Bake 20 min. or until heated through.




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