Whole Wheat Spinach Mac N Cheese With Broiled Tomatoes
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
38
Sourness
36
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
2 tbsps
Whole Wheat Bread (crumbs)1 tsp
Italian Seasoning1 tbsp
All-Purpose Flour1 clove
Garlic (minced)1 cup
Pumpkin Puree (canned)1 cup
Mozzarella (part-skim)1 cup
Grated Parmesan2 cups
GrapeDirections:
1
Preheat the broiler to high
2
Bring a large pot of water to a boil
3
Add the shells and cook according to package directions
4
Drain, reserving some of the pasta water and set aside
5
Meanwhile, arrange the tomatoes, cut-side up, on baking sheet and broil until wrinkled and soft, 4 to 5 minutes
6
Combine the breadcrumbs, 1 teaspoon of the oil and the Italian seasoning
7
Sprinkle over the tomatoes
8
Continue to broil until golden brown, about 1 minute
9
Heat the remaining 1 tablespoon of oil in a medium saucepan over medium heat
10
Add the flour and garlic, stirring until the flour turns light brown, about 1 minute
11
Add the pumpkin puree and evaporated milk, bring to a simmer, stirring, and cook until sauce just begins to bubble and thickens, 4 to 5 minutes
12
Stir in the Cheddar, mozzarella and Parmesan, 1/2 teaspoon salt and some pepper
13
Stir until melted, about 1 minute
14
Add the spinach and stir until wilted, about 1 minute
15
Add the cooked pasta and stir until coated, thin out with the reserved pasta water as desired
16
Divide the mac n cheese, tomatoes and grapes among four plates