Lightened Up Spinach And Artichoke Macaroni And Cheese Recipes
SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY
Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F (230°C).
- In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
- Slowly add the milk, salt, and pepper. Stir until milk is boiling.
- Add the macaroni, cooking until the milk coats the macaroni like a glaze.
- Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
- Sprinkle the remaining mozzarella on top.
- Bake for 7 minutes, until cheese is bubbly and golden brown.
- Enjoy!
Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams
LIGHTENED-UP CREAMED SPINACH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Squeeze spinach hard with your hands to remove as much water as possible. Place spinach on a cutting board, chop it roughly and set aside. Heat butter and olive oil in a large skillet over medium-high until butter foams. Reduce heat to medium, add shallots and cook, stirring, until shallots soften and begin to brown, two or three minutes.
- Add spinach and season with salt, pepper and nutmeg to taste. Cook, stirring, until ingredients are combined and spinach is heated through. Remove from heat and add half and half, stirring to combine well. Serve immediately.
SPINACH AND ARTICHOKE DIP MAC AND CHEESE
This creamy mac n' cheese has all the ingredients and flavors of your favorite hot dip. Spinach and artichoke hearts are stirred into a cheesy sauce.
Provided by Food Network Kitchen
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Drain and set aside.
- Heat the butter in a medium saucepan over medium-high heat. Add the onion, 2 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until golden, about 6 minutes. Add the flour and stir until absorbed. Whisk in the milk and bring to a simmer. Add the spinach and artichoke hearts and simmer until the sauce thickens, about 10 minutes. Stir in the mozzarella and remove from the heat. Add the cooked pasta and stir to combine. Adjust seasoning with salt and pepper. Transfer to a 3- to 4- quart baking dish.
- Toss the panko with the oil and sprinkle over the pasta. Bake until the filling is bubbling and the panko is golden, about 40 minutes.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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