Nachos, chocolate fondue, and this green mac and cheese were on the menu for a Halloween-themed gathering my roommates and I hosted at our apartment last week. The objective of the night was simple: get our favorite girlfriends together to eat, drink, and chat. The fact that it was Halloween was, frankly, unimportant and apparent only by the décor and Hocus Pocus playing in the background. Sometimes we need a simple excuse to get together in the same room to catch up and enjoy each other’s company. Sadly, it doesn’t happen often enough! The night was a success and this dish was the star of the menu – everyone kept going back for more!
Green Mac & Cheese
Cook 1 pound of pasta according to package directions. Meanwhile, sauté 1/2 cup onion in 1 tablespoon butter in a large saucepan over medium heat. When the onions are translucent, add a 6 ounce bag baby spinach and a 16 ounce bag frozen peas. Cook until spinach is wilted and peas are cooked through, stirring frequently.
Add 1/2 teaspoon salt and ½ teaspoon of pepper and reduce heat to low. Add 2 cups low-fat milk and heat until warm. Remove from heat and blend (preferably using a hand blender) the mixture until smooth.
Slowly add the pasta and 1.5 cups shredded sharp cheddar cheese, stirring frequently to combine. Spray a 9×13 baking pan with cooking spray and head oven to 350 degrees Fahrenheit. Pour the mac and cheese mixture into the baking pan and top with ½ cup shredded sharp cheddar cheese and 3 tablespoons panko bread crumbs. Bake for 30 minutes or until top starts to brown. Let cool for 5 minutes before serving.
Yield: 8 servings. Serving size: 1¼ cups. Per Serving: $1.31, 409 calories, 12g fat, 56g carbs, 19g protein.