Smoked Gouda Macaroni and Cheese

Galley Wench's Note:

Not sure where this recipe originated . . . I'm thinking Cooking Light (non-fat milk). Other cheeses can be used however I'm really partial to the smoked gouda!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 4 1 1/4 c ...

• 1 slice whole wheat bread
• 1 tablespoon butter
• 1/4 cup thinly sliced green onion
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups nonfat milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded smoked gouda cheese
• 1 1/2 ounces grated fresh parmesan cheese
• 5 cups coarsely chopped fresh spinach
• 4 cups hot cooked elbow macaroni (about 2 cups uncooked)
• cooking spray

Directions:

1. Preheat oven to 350°.
2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
3. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
4. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

Reviews

[cylee]

Wow. This is FABULOUS!! I took the liberty to add some additional cheese (had some chipotle gouda in fridge). Mmmm!!! Thanks, GW!

[Squisha]

Loved it! Thank you for posting!

[TexasKelly]

I had seen this recipe on myrecipes.com, originally from Cooking Light Magazine. I was glad to find it here, so I could add it to my shopping list. It was a winner for us. I didn't have any green onion, so left it out and I used garlic powder instead of fresh garlic. I followed everything else exactly, and it turned out wonderfully. My husband went back for seconds and my 1 year old didn't mind the least that there was spinach in it. We really enjoyed it and will definitely make it again, thanks for sharing the recipe.