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Baked Spinach Macaroni and Cheese

Baked Spinach Macaroni and Cheese

Course Side Dish
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people
Calories 318kcal


  • 12 ounces elbow macaroni
  • 2 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 cup onion minced
  • 2 cups low-fat 1% milk
  • 1 cup low-sodium chicken broth
  • 8 ounces reduced-fat shredded cheddar cheese
  • Salt and pepper to taste
  • 4 cups baby spinach
  • 1/4 cup plain panko breadcrumbs


  • Cook pasta according to package directions; drain and set aside.
  • Preheat oven to 375 degrees F.
  • In a large skillet, melt butter over medium heat and whisk in flour. Add onion and cook for another minute.
  • Whisk in milk and chicken broth, and bring to a boil. Once thickened, remove from heat and mix in cheddar cheese.
  • Season with salt and pepper, as desired. Add cooked macaroni and spinach. Pour into a 9×13-inch baking dish sprayed with nonstick cooking spray.
  • Top with breadcrumbs and spray top with nonstick cooking spray. Bake, uncovered, for 15-20 minutes or until golden brown on top.


MFP: MFF Baked Spinach Macaroni


Serving: 7ounces | Calories: 318kcal | Carbohydrates: 41.2g | Protein: 16.3g | Fat: 10.4g
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