Spinach Marcoroni And Cheese

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forms the base of this dish's cheesy sauce, sneaking in fiber, flavor, and extra nutrients.


1 1/3 c whole grain elbow macaroni
1 package (12 oz) frozen winter squash puree, thawed
1 c reduced-fat (2%) evaporated milk
1/4 c shredded Monterey Jack cheese
2/3 c shredded reduced-fat sharp Cheddar cheese
2 tsp brown mustard
1/2 tsp coarse salt
1/8 tsp freshly ground black pepper
1/4 c reduced-fat sour cream
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 Tbsp panko bread crumbs



1. PREHEAT the oven to 350°F. Coat an 8" x 8" baking pan with cooking spray.



2. BRING a medium pot of water to a boil. Add the macaroni and cook according to the package directions. Drain and return to the cooking pot.



3. MEANWHILE, combine the squash puree and evaporated milk in a medium saucepan. Whisk until smooth and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for 6 minutes to thicken the mixture. Remove from the heat and stir in the Jack cheese, Cheddar, mustard, salt, and pepper. Mix until the cheeses are melted. Stir in the sour cream and spinach.



4. ADD the spinach-cheese mixture to the macaroni and mix well, breaking up any clumps of spinach. Transfer the macaroni mixture to the baking pan, spreading it evenly. Sprinkle with the panko crumbs. Bake for 15 to 20 minutes, or until crispy on top and bubbling. Let cool for 5 minutes before cutting into 4 squares.