Rachel Ray's Florentine Mac and Cheese, Reduced
"I love this recipe, it is yummy! I've tweeked RR's original recipe to cut out some of the calories and fat, but it still tasts excellent!"
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄4 teaspoon salt
- 16 ounces whole wheat rotini
- 1⁄4 teaspoon black pepper
- 1 cup parmesan cheese, grated
- 20 ounces frozen chopped spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup skim milk
- 1⁄8 teaspoon nutmeg, eyeball it
directions
- Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
- Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
- In a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
- Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
- Toss pasta with the spinach-white sauce and adjust seasonings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
My husband and I live in the great community we are both from in the Upstate of South Carolina. I work in administration at a local University here, and I am also a Business student.
I absolutely love to cook, bake, etc. I am continuously trying new recipes. In fact, my husband refers to himself as the guinea pig A LOT! :)
