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Macaroni and Cheese with Gouda
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The grown-up version of the classic dish.
|1 slice whole wheat bread|
|1 tablespoon butter|
|1/4 cup green onions, thinly sliced|
|2 cloves garlic, minced|
|2 tablespoons flour|
|2 cups milk|
|1/2 teaspoon salt|
|1/4 teaspoon black pepper|
|1/3 cup grated fresh Parmesan cheese|
|1/2 cup shredded Gouda cheese|
|2 cups elbow macaroni, cooked|
|4 1/2 cups chopped fresh spinach|
- Preheat oven to 350 degrees F.
- Place bread in a food processor; pulse until coarsely crumbled. Set aside.
- Set a large saucepan over medium heat. Melt butter. Add onions; cook for 1 minute. Add garlic; cook for 45 seconds. Add flour; cook and stir constantly for 1 minute. Slowly add milk to skillet, whisking constantly until blended. Add salt and black pepper. Bring to a boil; cook for about 2 minutes, until thick. Add Parmesan and Gouda cheeses; stir until cheeses are melted. Add macaroni and spinach to cheese sauce; stir until well blended.
- Coat a 2 quart baking dish with cooking spray. Spoon macaroni into baking dish; top with breadcrumbs. Bake until bubbly, about 15 minutes.
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