Another take on our beloved macaroni and cheese!
Ingredients
- 1 ½ cups elbow macaroni
- 8 ounces baby spinach leaves, or to taste
- 3 tablespoons butter, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- ¼ cup prepared basil pesto, divided
- 2 tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 cups milk
- 1 ¾ cups shredded Cheddar cheese, divided
- ¾ cup shredded Parmesan cheese, divided
- ¾ cup shredded Asiago cheese, divided
- 4 slices multigrain bread with crusts, cubed
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Step 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.
Step 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.
Step 4
Stir cheese mixture into macaroni mixture; pour into prepared casserole dish. Cover dish with aluminum foil.
Step 5
Bake in the preheated oven for 25 minutes. Remove casserole from oven; increase oven temperature to 450 degrees F (230 degrees C).
Step 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.
Step 7
Bake casserole with topping in the preheated oven, uncovered, until bubbly and golden, about 10 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 778 | |
% Daily Value * | |
Total Fat46g | 59% |
Saturated Fat26g | 129% |
Cholesterol121mg | 40% |
Sodium1348mg | 59% |
Total Carbohydrate55g | 20% |
Dietary Fiber6g | 22% |
Total Sugars8g | |
Protein40g | |
Vitamin C19mg | 95% |
Calcium1035mg | 80% |
Iron5mg | 27% |
Potassium773mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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