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Categories:
white bread butter cooking spray onion leaf spinach lemon juice ground nutmeg garlic milk flour Cheddar cheese salt freshly ground black pepper macaroni
Viewed: 46 - Published at: 5 years agoIngredients
- 1/2 (1-ounce) slice white bread
- 1 tablespoon butter, melted
- Cooking spray
- 1 cup thinly sliced onion
- 1 cup frozen chopped leaf spinach, thawed, drained, and squeezed dry
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground nutmeg
- 2 garlic cloves, minced
- 1 1/2 cups fat-free milk
- 1 1/2 tablespoons all-purpose flour
- 1/3 cup (about 1 1/2 ounces) shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups hot cooked elbow macaroni (about 1 cup uncooked)
Method
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Combine breadcrumbs and butter, stirring to coat.
- Preheat broiler.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 3 minutes or until tender. Add spinach, juice, nutmeg, and garlic; cook 2 minutes, stirring occasionally. Combine milk and flour, stirring well with a whisk. Gradually add milk mixture to spinach mixture, stirring constantly; bring to a boil. Add cheese, salt, and pepper; cook 30 seconds or until cheese melts, stirring constantly. Remove from heat, and stir in pasta. Spoon the mixture into a 1-quart souffle dish coated with cooking spray. Top evenly with breadcrumb mixture.
- Broil for 3 minutes or until lightly browned.
