Oh-So-Good Macaroni and Cheese

40 4 servings, 1-1/2 cups (375 mL) each
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4 servings, 1-1/2 cups (375 mL) each

Give your macaroni and cheese a make-over. Even people who aren't keen on spinach tend to think this baby spinach and Parmesan-spiked mac and cheese is oh so good!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine macaroni, spinach, tomatoes, Parmesan and 1-1/2 cups cheddar in large bowl.
  • Heat oil in medium saucepan on low heat 1 min. Add onions; cook 2 to 3 min. or until softened, stirring occasionally. Add flour; cook and stir 2 min. Gradually add milk, stirring until well blended after each addition. Bring to boil on medium heat; cook 2 to 3 min. or until thickened, stirring constantly. Add to macaroni mixture; toss to coat.
  • Spoon into 1.5-L casserole dish sprayed with cooking spray; sprinkle with remaining cheddar.
  • Bake 20 min. or until heated through.


Substitute 3 cups whole wheat rotini pasta for the 2 cups elbow macaroni.


Substitute cooked broccoli florets for the spinach, and chopped red peppers for the tomatoes.


  • 4 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 560
% Daily Value
Total fat 21g
Saturated fat 9g
Cholesterol 50mg
Sodium 480mg
Carbohydrate 70g
Dietary fibre 8g
Sugars 5g
Protein 30g
Vitamin A 50 %DV
Vitamin C 20 %DV
Calcium 60 %DV
Iron 30 %DV

* 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.

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