pair it with
MAC AND CHEESE WITH CHEDDAR CRACKER CRUMBS PREP TIME 15 MIN. – COOK TIME 30 MIN. – READY IN 45 MIN. – SERVINGS 10
1 (1 lb) box cavatappi pasta
1 (10 oz) pkg frozen chopped spinach, thawed
1 cup cheddar snack crackers ¼ cup grated Parmesan cheese 3 tbsp butter, melted 4 tbsp cornstarch
4 ½ cups low-fat milk, divided 2 tsp garlic powder
8 oz reduced-fat American cheese , chopped
8 oz shredded sharp white Cheddar
STEP 1 Preheat oven to 400°F. Lightly grease a 3-qt baking dish and place on a baking sheet. Cook the cavatappi according to package directions, draining about 3 min. before al dente. STEP 2 Meanwhile, squeeze the spinach until very dry. In a food processor, pulse the crackers until finely crushed and transfer to medium bowl. Stir in the Parmesan and butter. Set aside. STEP 3 In a 6- to 7-qt pot, whisk the cornstarch and ½ cup milk until smooth. Gradually whisk in the garlic powder and remaining 4 cups milk. Heat to a boil on medium-high, whisking constantly. Reduce heat to medium-low. STEP 4 To pot, add the American and Cheddar cheeses one handful at a time, stirring until smooth after each addition. Season with salt and pepper to taste. Stir in the spinach and par- cooked pasta until well combined. STEP 5 Transfer mixture to baking dish and top with reserved cracker crumbs. Bake 15–20 min., until top is golden brown.
PER SERVING: 474 CALORIES, 20G FAT, 12G SATURATED FAT, 63MG CHOLESTEROL, 754MG SODIUM, 49G CARBOHYDRATE, 3G FIBER, 7G SUGAR, 24G PROTEIN 32
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