LIGHTENED-UP SPINACH AND ARTICHOKE MACARONI AND CHEESE
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
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.
SPINACH AND ARTICHOKE DIP MAC 'N' CHEESE
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position an oven rack in the center of the oven and preheat the broiler.
- Bring a large pot of water to a boil and cook the macaroni according to the package instructions. Reserve 3/4 cup of the cooking water, then drain the macaroni and set aside.
- 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 cook, whisking 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 macaroni water and cook, whisking constantly, until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the Swiss cheese, sour cream, 2/3 cup of the mozzarella 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, macaroni, lemon zest, 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, then sprinkle over the macaroni. Broil until golden and bubbly, about 2 minutes.
SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY
Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F (230°C).
- In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
- Slowly add the milk, salt, and pepper. Stir until milk is boiling.
- Add the macaroni, cooking until the milk coats the macaroni like a glaze.
- Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
- Sprinkle the remaining mozzarella on top.
- Bake for 7 minutes, until cheese is bubbly and golden brown.
- Enjoy!
Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams
SPINACH MAC AND CHEESE
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.
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
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.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 41.2 g, Cholesterol 59.5 mg, Fat 20 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 466.6 mg, Sugar 5.2 g
ARTICHOKE MAC AND CHEESE
Treat your family to a gussied up version of a classic with Artichoke Mac and Cheese recipe. Artichoke Mac and Cheese includes garlic, four kinds of cheese, artichoke hearts, baby spinach and panko bread crumbs for extra crunch!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, shake flour and 1/2 cup milk in covered jar until blended; pour into medium microwaveable bowl. Stir in remaining milk and garlic. Microwave on HIGH 1 min.; stir. Microwave additional 1 to 2 min. or until slightly thickened, stirring every 30 sec. Gradually add to cream cheese spread in large bowl, stirring after each addition until cream cheese is completely melted and mixture is well blended. Add artichokes, spinach and 1/4 cup Parmesan; mix lightly.
- Drain pasta. Add to artichoke mixture; mix well. Spoon half into 2-qt. casserole sprayed with cooking spray; sprinkle with 1 cup shredded cheese. Repeat layers. Top with combined bread crumbs and remaining Parmesan.
- Bake 30 to 35 min. or until pasta mixture is heated through and top is golden brown.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 930 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 5 g, Protein 22 g
SPINACH ARTICHOKE MAC AND CHEESE
Who knew you could combine your favorite dip into a mac and cheese? This is heavenly. All your favorite comfort foods in the same dish. I skipped the salt because there's plenty in the other ingredients, but I've posted as written. Recipe courtesy of Laura Rege www.delish.com.
Provided by AmyZoe
Categories Macaroni And Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Butter a 9x13 inch baking dish.
- In a large pot of salted, boiling water, cook pasta until al dente. Drain and set aside.
- In a large saucepan over medium high heat, melt 3 tablespoons butter. Add garlic and cook until fragrant, 1 minute.
- Add flour and cook, stirring 1 minute. Pour in milk and continue whisking until combined. Season with salt and pepper. Let simmer until slightly thickened, 2 minutes. Stir in cream cheese when melted.
- Remove pan from heat and whisk in mozzarella and a cup of parmesan. Continue whisking until melted and smooth.
- Stir in spinach, artichoke, and cooked pasta and transfer to prepared baking dish.
- In a small bowl, combine remaining 1/2 cup parmesan with panko and melted butter. Sprinkle mixture over macaroni.
- Bake until bubbly and golden, about 30 minutes. Let sit 10 minutes before serving.
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- In a Dutch oven or large, deep stockpot, heat the 1 tablespoon olive oil over medium high. Add the artichokes and saute just until lightly browned, about 4 minutes. Remove from the pot and set aside.
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