Smoked Gouda and Veggie Mac and Cheese
2014-10-22 00:57:04
Makes 6 servings
Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup thinly sliced green onion
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon smoked paprika
- 2 cups fat-free milk
- 1 cup low-sodium chicken stock
- 1 cup shredded smoked Gouda cheese
- 1/2 cup shredded Parmesan cheese
- 1 (16-ounce) box whole wheat shells, cooked according to package directions
- 1/2 (6-ounce) bag fresh baby spinach, chopped
- 2 tomatoes, sliced ¼ inch thick
- 1/2 cup panko (Japanese bread crumbs)
Instructions
- Preheat oven to 375°. Spray 6 (3-inch) ramekins with nonstick cooking spray.
- In a large saucepan, melt butter over medium heat. Add onion and garlic, and cook 1 minute. Stir in flour and next 4 ingredients; cook, stirring constantly, for 2 minutes. Whisk in milk and stock, and cook, whisking frequently, for 12 to 14 minutes or until thickened.
- Stir in Gouda and Parmesan until melted and smooth. Stir in pasta and spinach until well combined, and spoon into prepared pans. Top each with tomato slice, and sprinkle with bread crumbs. Lightly spray with nonstick cooking spray.
- Bake for 15 to 20 minutes or until golden brown and bubbly. Let stand for 5 minutes before serving.
Notes
- This can also be baked in a 13x9-inch baking dish.
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