Spinach Ricotta Macaroni and Cheese
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This sophisticated spin on traditional mac and cheese is sure to be a hit with the whole family!
Servings: 4-6
Ingredients:
Spinach Ricotta Macaroni and Cheese
Photography by Kevin Hewitt
Suggested Recipes
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2 cups (500 mL) macaroni
2 tbsp (25 mL) butter
1/3 cup (75 mL) all-purpose flour
3 cups (750 mL) milk
2 tsp (10 mL) Dijon mustard
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 tub (500 mL) ricotta cheese
1/2 cup (125 mL) grated Romano cheese
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
1 jar (313 mL) roasted red peppers, drained and chopped
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) grated Romano cheese
Preparation:
In large pot of boiling salted water, cook 2 cups (500 mL) macaroni until tender but firm, about 8 minutes. Drain and return to pot.
Meanwhile, in saucepan, melt 2 tbsp (25 mL) butter over medium heat; cook 1 onion, chopped, until softened, about 5 minutes. Add † cup (75 mL) all-purpose flour; cook, stirring, for 1 minute. Gradually whisk in 3 cups (750 mL) milk; cook, whisking, until sauce is thickened enough to coat back of spoon, about 8 minutes.
Add 2 tsp (10 mL) Dijon mustard, 3/4 tsp (4 mL) salt and 1/2 tsp (2 mL) pepper. Stir in ricotta and Romano cheese just until melted. Pour over macaroni.
Stir spinach and red peppers into macaroni mixture until combined.
Spread in 8-inch (2 L) square glass baking dish. Top with bread crumbs and Romano cheese. Bake, uncovered, in 350°F (180°C) oven for about 30 minutes or until bubbly. Makes 4 to 6 servings.
Meanwhile, in saucepan, melt 2 tbsp (25 mL) butter over medium heat; cook 1 onion, chopped, until softened, about 5 minutes. Add † cup (75 mL) all-purpose flour; cook, stirring, for 1 minute. Gradually whisk in 3 cups (750 mL) milk; cook, whisking, until sauce is thickened enough to coat back of spoon, about 8 minutes.
Add 2 tsp (10 mL) Dijon mustard, 3/4 tsp (4 mL) salt and 1/2 tsp (2 mL) pepper. Stir in ricotta and Romano cheese just until melted. Pour over macaroni.
Stir spinach and red peppers into macaroni mixture until combined.
Spread in 8-inch (2 L) square glass baking dish. Top with bread crumbs and Romano cheese. Bake, uncovered, in 350°F (180°C) oven for about 30 minutes or until bubbly. Makes 4 to 6 servings.
Tags:
Lunch; Main Course; Pasta/Noodles; Cheese/Other Dairy; Vegetables; Vegetarian;
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