Preheat oven to 350°F. Combine macaroni, 1-1/2 cups of the cheddar cheese, the spinach, tomatoes and Parmesan cheese in large bowl; set aside. Heat oil in medium saucepan on low heat 1 min. Add onions; cook 2 to 3 min. or until crisp-tender. Add flour; mix well. Cook 2 min., stirring constantly. Gradually add milk, stirring until well blended after each addition. Increase heat to medium. Bring to boil; cook 2 to 3 min. or until thickened, stirring constantly. Add to macaroni mixture; toss to coat.
Spoon into 1-1/2-qt.-casserole dish sprayed with cooking spray; sprinkle with remaining Cheddar cheese.
Bake 20 min. or until heated through.
Preparing this delicious recipe with 2% milk Cheddar cheese and fat-free milk instead of regular cheese and 2% milk saves 60 calories, 6g fat and 4g saturated fat per serving. In addition, using whole wheat macaroni boosts the fiber to 4g per serving compared to 2g fiber per serving when prepared with regular macaroni.
Substitute cooked broccoli florets for the spinach and chopped red bell peppers for the tomatoes.
Substitute 3 cups whole wheat rotini pasta for the 2 cups elbow macaroni.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.