I got the basics of this recipe from Eat Shrink and Be Merry. But I took out the peas and mushrooms (because peas in Macaroni and Cheese is just weird) and added spinach and tomatoes because it seemed like a good idea. I also didn't use whole wheat pasta like they wanted because that just tastes gross. The end result was fan-freaking-tastic. Originally, I didn't use salt but it was a bit bland. So I added some salt to the recipe. I may never eat Kraft dinner again.
Yield: 4 servings
Ingredients
- 2 cups uncooked macaroni (I use Catelli Smart to add some fiber but still have white pasta)
- 1 Tbsp margarine (I use Becel's in the pink tub)
- ½ cup finely chopped onion
- 4 slices chopped turkey bacon
- 1 cup chopped spinach
- 1 small diced tomato
- 1 Tbsp cornstarch
- ½ tsp dry ground mustard
- ½ tsp salt
- 1 can evaporated milk (I use skim)
- 1 cup partly skim mozzarella cheese – split into ¾ cup and ¼ cup
- 1 cup old cheddar cheese – split into ¾ cup and ¼ cup (I use PC Blue Menu to cut a bit of fat)
Directions
- Cook the macaroni according to the package and drain
- Wilt spinach over low heat
- In a deep, oven safe 10-12 inch skillet over medium/low heat, melt margarine
- Cook onion and turkey bacon in butter stirring frequently for about ten minutes (until onions are clear and soft but not carmelized)
- Add spinach and tomatoes. Mix well.
- Preheat broiler
- Whisk together evaporated milk, salt, mustard and cornstarch
- Add milk sauce to the skillet and mix well. Let cook, stirring occasionally until sauce is thickened and bubbling.
- Remove the skillet from heat and add in the 2 - ¾ cup cheeses. Mix well until the cheese has all melted in.
- Add the macaroni and mix until it's all blended well
- Sprinkle the rest of the cheese over the entire mixture and place under the broiler for about 3 minutes or until the cheese is golden brown
