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     Mac & Cheese with Panko Crumb Topping:

                   ¼ Cup Panko Bread Crumbs

            2 teaspoon extra-virgin olive oil

            1/2 teaspoon paprika

            1 16-ounce or 10-ounce package frozen spinach, thawed

            2 cups low-fat milk, divided

            4 tablespoons all-purpose flour

            2 1/4 cups shredded extra-sharp Cheddar cheese

            1 cup plain Greek Yogurt

            1/8 teaspoon ground nutmeg

            1/2 teaspoon salt

            Freshly ground pepper, to taste

            12 Ounces Whole Wheat Elbow Macaroni

     1) Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Cook pasta for 4 minutes, or until not quite tender (it will continue to cook during baking). Drain and set aside.

     2) Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

     3) Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining ½ cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in greek yogurt, nutmeg, salt and pepper.

     4) Add the pasta to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5) Bake the casserole until bubbly and golden, 25 to 30 minutes