I’m not the biggest Macaroni and Cheese fan. I mean, it’s alright, but for that many calories, it better be pretty dang awesome.
Now, I’m not one to toot my own horn, but last night, I made some pretty fantastic macaroni. As my title says, it was a game-changer. I think I can become a full-blown Mac N’ Cheese lover with this recipe.
I altered and kind-of combined two recipes I found in Everyday Pasta, by Giada Di Laurentiis.
|Although this photo shows mushrooms, I omitted them for DH.|
- Non-stick cooking spray
- 1/2 pound elbow macaroni pasta
- 2 tablespoons butter
- 1 onion, chopped
- 1 tomato, chopped
- fresh spinach
- 1/2 teaspoon red pepper flakes
- 2 cups milk
- 2 teaspoons flour
- 1 cup shredded Italian cheeses
- 1 cup shredded Colby-Jack cheese (reserve an additional 2-3 handfuls for the topping)
- 1/2 cups bread crumbs
- 1/4 cup grated Parmesan
It’s awesome, I promise. Also, you can almost convince yourself it’s healthy, considering all the veggies in it. The next time I make it, I’ll probably put more in, seeing as I only had one roma tomato and about 1 cup spinach on hand.