Spinach Power Pesto Macaroni and Cheese
Pasta and Noodles Pasta by Shape
Another take on our beloved macaroni and cheese!
Servings per recipe: 4
Calories per serving: 778
Preparation time: 20m
Total cooking time: 1h 5m
Ingredients:
- 1 1/2 cups elbow macaroni
- 8 ounces baby spinach leaves, or to taste
- 3 tablespoons butter, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/4 cup prepared basil pesto, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 cups milk
- 1 3/4 cups shredded Cheddar cheese, divided
- 3/4 cup shredded Parmesan cheese, divided
- 3/4 cup shredded Asiago cheese, divided
- 4 slices multigrain bread with crusts, cubed
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- 2 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. Add baby spinach to the pot in the last minute of cooking; drain.
- 3 Melt 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until translucent, about 3 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute. Whisk 2 tablespoons pesto, flour, black pepper, and salt into onion mixture until smooth; whisk milk in gradually. Cook and stir milk mixture until slightly thickened, about 2 minutes; stir in 1 1/2 cups Cheddar cheese, 1/2 cup Parmesan cheese, and 1/2 cup Asiago cheese; remove saucepan from heat and stir until cheeses are melted, about 1 minute.
- 4 Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
- 5 Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
- 6 Melt remaining 1 tablespoon butter in a small saucepan; stir in remaining 2 tablespoons pesto, 1/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, 1/4 cup Asiago cheese, and bread cubes. Remove casserole dish from oven, uncover, and top with bread mixture.
- 7 Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.
Nutrion facts:
Total Fat | 45.8g | 70% |
Saturated Fat | 26.0g | |
Cholesterol | 121mg | 40% |
Sodium | 1348mg | 54% |
Potassium | 773mg | 22% |
Total Carbohydrates | 54.8g | 18% |
Dietary Fiber | 6.2g | 25% |
Protein | 39.5g | 79% |
Sugars | 8g | |
Vitamin A | 6702IU | |
Vitamin C | 19mg | |
Calcium | 1035mg | |
Iron | 5mg | |
Thiamin | 1mg | |
Niacin | 11mg | |
Vitamin B6 | 0mg | |
Magnesium | 131mg | |
Folate | 246mcg |