1 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 cup drained, canned, unsalted, chopped spinach
3 cups hot mac and cheese (from Tasty Mixed-Up Mac and Cheese recipe)
2 tablespoons finely shredded, imported Parmesan cheese
Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until aromatic, about 10 seconds. Add the spinach and heat through, 2 to 3 minutes.
Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve.
Nutrition Information Per Serving: Calories 470; Total fat 20 g; Saturated fat 8g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 54g; Fiber 4g; Protein 20g; Vitamin A 230%DV*; Vitamin C 15%DV; Calcium 40%DV; Iron 20%DV
* Daily Value
Pairs Well With
Vegaphobes won’t know that this mac and cheese harbors a can of carrots. Shhh. The casserole has three recipe variations for adventurous eaters – Pasta Florentine adds some garlic, spinach and Parmesan cheese; there’s a hint of spicy brown mustard in the Ham and Cheese variation; and Shrimp Parmesan is enhanced with a can of baby shrimp and the scent of extra-virgin olive oil.
(Includes Tasty Mixed-Up Mac and Cheese recipe)