I’ve spent two days waxing poetic about the pan of cheesy goodness I made for Eric and me for dinner Thursday night, and now the time has come to share the recipe!
I actually decided to create this recipe as an entry for the Foodbuzz/Nature’s Pride contest that is going on right now. They send you a coupon for a free loaf of Nature’s Pride bread; you have to create a recipe using any variety of the bread and the bloggers with the best recipes get airfare and accommodations for the Foodbuzz Festival in November, where they get to cook their recipe for a crowd! I entered last year with my garlic bread soup and garlic bread leaves, and this year, I’m back at it.
Mac and cheese is pure comfort food, but this is actually a pretty healthy take on it! The spinach adds a serving of veggies and the Nature’s Pride breadcrumbs give a nice kick of fiber, plus vitamins and minerals, without gross additives.
What You’ll Need
Two slices Nature’s Pride Double Fiber Wheat Bread
One tbsp butter
1/4 cup chopped green onions
Two garlic cloves, minced
Two tablespoons flour
Two cups skim milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup grated Gruyere cheese
1/3 cup grated fresh Parmesan cheese
Five cups spinach, roughly chopped
Two cups uncooked pasta shells
How You’ll Do
Preheat the oven to 350 and cook the pasta in salted water according to the package directions. While your water is boiling, get started mincing garlic, chopping spinach, and making your breadcrumbs!
I’m really glad Eric suggested I get this bread. I’ll be honest, he just liked that “Double Fiber” reminded him of the Double Rainbow guy.
FULL ON! But I have to say, it was a ultimately a good suggestion. The bread’s thick and hearty texture was perfect for making breadcrumbs! I just tore it up in a pieces and put it in the Magic Bullet.
So easy! I only used one slice of bread when I made it, but I definitely suggest using two, just to get it extra crunchy on top.
Next, set the breadcrumbs aside, and get to making your cheese sauce. Melt the butter in a large pan and cook the onions and garlic for about a minute. Then add the flour and cook for another minute, stirring the whole time. Gradually pour in the milk and salt and pepper and whisk until it’s all blended.
Turn up the heat and bring the mixture to a boil. Then let it cook until it’s thick (about two minutes). Add the Gruyere and stir until it melts. Then toss with the cooked pasta and spinach.
Pour into a square baking dish and top with the Parmesan cheese and breadcrumbs and pop it in the oven!
Let it bake for 15 minutes, until it’s all bubbly and delicious! Then scoop it out onto a plate and dig in.
This was just…mmmmmmm. I’d take a bite and try to speak, and Eric had to say, “Use your words.”
What I love about this recipe is that it turns out extremely creamy. A lot of times, macaroni and cheese can be somewhat dry or sticky, but this cheese sauce has an extremely smooth texture. It’s also not too rich. As great as mac and cheese is, sometimes it’s just too much. This is super light — I promise you won’t feel weighed down or stuffed afterward! And although it’s impressive enough to make for a date — just try and say “Gruyere” and not feel like a top chef — it’s fast and easy enough for a beginner to make on a weeknight.
I also love how easy it will be to double the recipe; if ever I need to feed a small army or host a post-college-so-now-we-eat-really-good-food tailgate party, a double batch of this will most definitely be on the menu!
Washed down with champagne and finished off with white chocolate cupcakes, it was seriously the most perfect comfort food I’ve had in ages.