Burns Family Whole-grain Macaroni and Cheese

  • Renee Burns, Mac and Cheese, finished dish.

      Renee Burns, Mac and Cheese, finished dish. Bob Chwedyk | Staff Photographer

  • Renee Burns, Mac and Cheese.

      Renee Burns, Mac and Cheese. Bob Chwedyk | Staff Photographer

  • Renee Burns, Mac and Cheese.

      Renee Burns, Mac and Cheese. Bob Chwedyk | Staff Photographer

 
Updated 12/28/2010 10:39 AM

1 (or more) slices whole wheat bread (to equal cup crumbs)

1 tablespoon butter

cup green onions, thinly sliced

2 garlic cloves, minced

2 tablespoons flour

2 cups fat-free milk

cup gouda cheese, grated

cup parmesan-romano blend, greshly grated

Salt and pepper to taste

3 cups spinach, coarsely chopped

1 cup grape tomatoes, quartered

4 cups whole wheat pasta, like gemelli or elbow macaroni, cooked

Heat oven to 350 degrees. Grease a 2-quart baking dish.

Pulse bread in food processor until you have coarse crumbs. Set aside.

Melt butter in large saucepan on medium heat; saute onions and garlic until tender. Whisk in flour and cook 1 minute, stirring constantly. Gradually add milk, salt and pepper and whisk until blended. Bring to boil, stirring frequently, and let bubble until thickened.

Blend in cheeses; add spinach, tomatoes and pasta. Spoon into prepared pan and sprinkle breadcrumbs over the top. Bake 15 minutes or until bubbly.

Serves four.

Renee Burns