Lighter Macaroni and Cheese

  • 12-15 ounces whole wheat elbow pasta
  • 2 tbsp Smart Balance
  • 1/4 cup flour
  • 1 minced onion
  • 2 cups skim milk
  • 1 can fat free chicken broth
  • 1 package Sargento 2% reduced fat cheddar cheese
  • salt and pepper
  • 4 – 6 cups baby spinach
  • 1/8 cup grated parmesan
  • 1/4 cup seasoned whole wheat bread crumbs
  • Pam butter flavored spray

Cook pasta in salted water according to package directions. Spray a baking dish with Pam spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking for 2-3 minutes, until smooth and thick. Season with salt and pepper. Remove from heatadd cheese and mix well until cheese is melted. Add salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more Pam on top.

Bake for 20-25 minutes or until top is golden brown

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