Classic boxed macaroni and cheese gets a healthier, more adventurous update using whole wheat elbow pasta, frozen spinach, a lighter cheese sauce, and marinated artichoke hearts for bright flavor.
The key is the sauce. This lower-fat cheese sauce begins with a roux made using extra virgin olive oil rather than butter, 1% milk and vegetable broth for body, and a blend of three cheeses including reduced-fat Cheddar for flavor without excess fat.
This dish reheats well and leftovers can be frozen for future meals.
Spinach, Artichoke Mac and Cheese
Recipe Type: Dinner
Author: Liz
Serves: 8 to 10
I’m not going to lie: I’ve used boxed mac & cheese for family meals. When I do, I prefer whole wheat varieties and often boost them with mix-ins like beans, salsa, peas and tuna, or leftover chicken and sautéed mushrooms. Other times I make mac & cheese from scratch to control ingredients and flavor. For this version I use whole wheat pasta, convenient frozen spinach, a lighter sauce built from three cheeses, and marinated artichoke hearts to lift the overall taste.
Ingredients
- One 10-ounce box frozen chopped spinach, thawed
- 3 cups dried whole wheat elbow pasta
- 3 tablespoons extra virgin olive oil, divided
- 1 bunch green onions, cut into thin rounds
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 2 cups 1% low-fat milk
- 2 cups vegetable broth
- 1 tablespoon Dijon mustard
- One 6.5-ounce jar marinated artichoke hearts, drained and chopped
- 4 ounces reduced-fat Cheddar cheese, shredded (about 1 generous cup)
- 4 ounces Gouda cheese (smoked Gouda recommended if available), shredded (about 1 generous cup)
- 1/3 cup grated Parmesan cheese, plus 2 tablespoons for topping
Instructions
- Preheat the oven to 350ºF.
- Drain the thawed spinach in a colander and press with the back of a large spoon to remove excess moisture. Set aside.
- Cook the pasta according to package directions until nearly tender. Drain and set aside.
- While the pasta cooks, heat 1 tablespoon of oil in a Dutch oven or medium saucepan over medium-low heat. Add the green onions and garlic and cook, stirring frequently, until fragrant, about 2 minutes.
- Increase the heat to medium, add the remaining oil, the flour, and pepper, and whisk constantly until smooth, about 1 minute. Gradually whisk in the milk, vegetable broth, and Dijon mustard. Bring the mixture to a gentle boil, stirring constantly, then reduce the heat and simmer until it thickens, about 3 minutes.
- Remove from heat and stir in the chopped artichoke hearts, Cheddar, Gouda, 1/3 cup Parmesan, and the drained spinach until well combined. Fold in the cooked pasta. Transfer the mixture to a 9 x 13-inch baking dish, sprinkle the remaining 2 tablespoons Parmesan on top, and bake until bubbly and golden on top, about 15 minutes.
Serving size: (1 generous cup) Calories: 320 Fat: 23g Saturated fat: 7g Carbohydrates: 31g Sodium: 490mg Fiber: 5g Protein: 16g
Notes
Bonus nutrients per serving include calcium, iron, vitamin A, and vitamin C.
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What are your favorite mix-ins for mac & cheese?
