Skillet Spinach-Tomato Mac and Cheese
Garlicky Green Beans and Carrots
Ingredients
- 3 (8.5-oz) pouches microwavable elbow macaroni
- ¼ cup butter, divided
- 2 pints grape tomatoes
- 2 (6-oz) pkg baby spinach
- 3 Tbsp all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- 1 cup 2% reduced-fat milk
- 1 cup low-sodium vegetable broth
- 1 (8-oz) block part-skim mozzarella cheese, shredded
Instructions
- Preheat broiler. Cook pasta according to package directions.
- Meanwhile, melt 1 Tbsp butter in a large broiler-safe skillet over medium-high heat; add tomatoes, and cook 4 minutes or until tomatoes begin to burst. Gradually add spinach, stirring until wilted and adding water, 1 Tbsp at a time, if needed. Remove from skillet.
- Melt 3 Tbsp butter in skillet over medium heat; whisk in flour, salt, and pepper. Cook, whisking constantly, 2 minutes. Gradually whisk in milk and broth.
- Cook, whisking often, 8 minutes or until thickened and bubbly. Gradually whisk in 1½ cups cheese until melted. Stir in tomato-spinach mixture and pasta; sprinkle with ½ cup cheese.
- Transfer skillet to oven, and broil 2 to 3 minutes or until cheese is melted and golden.
Side Dish Ingredients
- 2 (12-oz) pkg green beans and carrots
- 2 Tbsp extra virgin olive oil
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Cook green beans and carrots according to package directions. Toss with oil, garlic salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
473
|
81
|
554
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 58 | 9 | 67 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 783 | 206 | 989 |
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