Skillet Spinach-Tomato Mac and Cheese
Garlicky Green Beans and Carrots
Ingredients
- 1 (8.5-oz) pouch microwavable elbow pasta
- 1½ Tbsp butter, divided
- 1 cup grape tomatoes
- 1 (6-oz) pkg baby spinach
- 1½ Tbsp all-purpose flour
- ⅛ tsp salt
- ¼ tsp pepper
- ⅓ cup 2% reduced-fat milk
- ⅓ cup low-sodium vegetable broth
- ½ cup shredded part-skim mozzarella cheese
Instructions
- Preheat broiler. Cook pasta according to package directions.
- Meanwhile, melt ½ Tbsp butter in a small broiler-safe skillet over medium-high heat; add tomatoes, and cook 4 minutes or until tomatoes begin to burst. Gradually add spinach, in batches, stirring until wilted and adding water, 1 Tbsp at a time, if needed. Remove from skillet.
- Melt 1 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 thick and bubbly. Gradually whisk in 6 Tbsp cheese until melted. Stir in tomato-spinach mixture and pasta; sprinkle with 2 Tbsp cheese.
- Transfer skillet to oven, and broil 2 to 3 minutes or until cheese is melted and golden.
Side Dish Ingredients
- 1 (12-oz) pkg green beans and carrots
- 1 Tbsp extra virgin olive oil
- ¼ tsp garlic salt
- ¼ 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 | 2 | 2 | |
| Calories |
468
|
121
|
589
|
| Fat (g) | 18 | 7 | 25 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 61 | 14 | 75 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 706 | 309 | 1015 |
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