Posts Tagged ‘fusilli’

by Sarah Steimer

I like the crisp edges you get with baked mac and cheese - like any other human - but sometimes I'd rather have a mac that's nice and creamy.

  • 8 ounces Fusilli pasta (spirals)
  • 1 heaping cup smoked Gouda, shredded
  • 1/3 cup cheddar, shredded
  • 1/2 cup onion, chopped
  • 1 1/2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup skim milk, divided
  • 2 eggs, beaten
  • 3 tablespoons nonfat Greek yogurt
  • 1/4 cup vegetable or chicken broth
  • 2 packed cups of fresh spinach, roughly chopped
  • salt and pepper, to taste

Cook the pasta until al dente. Meanwhile, saute the onion in a pan with olive oil until translucent. When both are ready, drain the pasta and add it, along with the onions, into a slow-cooker.

In a sauce pan, melt the butter and add flour, mixing with a whisk until you’ve made a rue. Add 1/2 cup milk and continue whisking until it thickens to the consistency of cream. Add the cheeses, eggs, Greek yogurt, broth and salt and pepper. Mix until the cheese has melted then add to the slow cooker. Add remaining 1/2 cup milk.

Fold in the spinach. Cook on low for about an hour.

Serves four.

Recipe adapted (very loosely) from: a recipe my sister, Jess Sweeney, sent me – she made a different crock pot mac & cheese once and it stayed way more moist than what you usually pop in the oven.

*Throughout November, “Out of the Box” will guide you away from prepackaged mac and cheese and will feature oodles of our favorite recipes¬†¬† –¬† all of which can be found here.

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