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Lightened-Up Spinach and Artichoke Macaroni and Cheese
Lightened-Up Spinach and Artichoke Macaroni and Cheese
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Level:Easy
Total: 50 min
Prep: 10 min
Inactive: 10 min
Cook: 30 min
Yield:4 servings
Nutritional Analysis
Per Serving
Calories
510 calorie
Total Fat
17 grams
Saturated Fat
10 grams
Cholesterol
50 milligrams
Sodium
920 milligrams
Carbohydrates
65 grams
Dietary Fiber
10 grams
Protein
29 grams
Sugar
5 grams
This lightened-up but still creamy version of macaroni and cheese is full of protein--an impressive 29 grams per serving-quite an accomplishment for a vegetarian meal. The whole-wheat pasta, spinach and artichoke hearts add their vitamin, mineral and fiber superpowers.
Special equipment: a broiler-safe 2-quart baking dish
Position an oven rack at the center of the oven, and preheat the broiler.
Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
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