Happy Monday Everyone! I tried this recipe about 5 months ago when I started Weight Watchers. The recipe comes from an amazing chef's website that makes all of her recipes catered to Weight Watchers. She's a great blogger and cook. Check out Skinny Taste even if you don't do Weight Watchers, the recipes are phenomenal! I continue to make them even though I have lost the weight I wanted to lose. Hope you love this recipe! Don't be afraid to use the spinach, it doesn't add any taste, and it's a great way for the kiddos (and you) to get some green in their diet!
Also, Make sure to come back on Wednesday for my Share the Wealth Wednesday Link Party!
12 oz high fiber elbows
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz 2% reduced fat mild cheddar
salt and pepper
4 cups baby spinach
1/8 cup grated Parmesan
1/4 cup seasoned whole wheat bread crumbs
Butter flavored spray
Preheat your oven to 375 degrees, and cook your pasta according to the package.
Next, in a large skillet, melt the butter. Add the flour and stir with a whisk. It will get a little clumpy, this is okay! Then add in the onions and cook for about 2 minutes.
Then, add the milk and broth and bring to a simmer. It will become a little thicker as it simmers. Continue to whisk so that there are no lumps. Season with salt and pepper.
Next, remove your pan from the heat and add the cheese.
Then add the noodles and spinach and stir well.
Spread in a greased baking dish and add the bread crumbs and grated cheese over the top.
Bake at 375 degrees for 15-20 minutes. If you like it a little soupier, bake for less time, if you like it a little more like a casserole, cook for the full 20 minutes.