Ingredients
- 1 or 2 cups of packed fresh spinach
- 3 cup dried fusilli pasta
- 1/4 cup light butter with canola oil (land o
- 3 cup tbs. all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup plus 2 tbs. low-fat milk
- 1 1/2 cup fontina cheese, shredded
- 1/2 cup whole wheat panko bread crumbs
Preparation
Baking Directions:
Make the basic mac & cheese recipe as directed, but puree the milk and spinach in a food processor before adding to the cheese sauce.
Transfer pasta to baking dish.
Add the bread crumbs and bake until heated all the way through.
