If I had time to chop up the sun dried tomatoes and spinach into finer pieces, my one son won’t be able to pick it all out. But besides that fact, this dish has been brought to many potluck and the response has always been good.
I increased the pasta amount from the original recipe from 8 oz to 12 oz of pasta as I thought there was enough sauce for more pasta. But this original recipe was barely enough at dinner for my family of 4, so if you want leftovers or want to bring this as a dish to pass, I would definitely double the recipe.
Spinach and Sun-Dried Tomato Macaroni and Cheese Recipe
Double this recipe and you will have leftovers for lunch and an easy and yummy dish to pass for potluck events.
- 12 ounces whole-wheat macaroni PREP AHEAD
- 2 ⅔ cups reduced-fat 2% milk
- 2 tablespoons cornstarch
- ¼ teaspoon garlic powder
- ¹⁄₈ teaspoon smoked paprika
- ¹⁄₈ teaspoon ground black pepper
- ¹⁄₈ teaspoon cayenne pepper
- ½ teaspoon salt
- 8 ounces extra-sharp 2% milk cheddar cheese, shredded
- 1 ½ cups packed baby spinach leaves, stems removed
- ½ cup chopped sun-dried tomatoes, from jar of oil-packed tomatoes
- 1 cup breadcrumbs
- 1 tablespoon oil from jar of sun-dried tomatoes
Heat oven to 350°F. Coat a 2-quart (8-inch square) glass casserole dish with vegetable cooking spray.
Cook macaroni 1 to 2 minutes less than indicated on package directions so pasta is al dente.
Combine milk and cornstarch in a large saucepan. Add the seasonings and the salt.
Cook over medium heat, stirring constantly, until slightly thickened and bubbly, about 8 to 12 minutes.
Remove from heat and stir in shredded cheese until smooth.
Lightly fold in spinach and sun-dried tomatoes. Add the cooked, drained macaroni, tossing until combined. Pour mixture into baking dish.
In a separate bowl, stir oil into breadcrumbs with a fork until crumbs are coated.
Sprinkle top of macaroni with the crumbs.
Bake 25 to 30 minutes or until bubbly around the edges and golden brown on top.