Spinach and Boursin Mac & Cheese

>> Thursday, May 5, 2011

I love macaroni and cheese, and I've almost convinced myself that this recipe is healthy as it contains spinach and uses whole wheat pasta! Even better, Finley ate it all - including spinach. Praise the Lord! Finley has developed a nasty habit of separating anything green from the rest of her food and then refusing to eat the greens. So getting her to eat spinach is a major feat!

Spinach and Boursin Mac & Cheese
8 oz whole wheat rotini (or other short pasta)
1 T butter
1/2 white onion, diced
2 heaping T flour
1 1/2 c whole milk
1 (5.2-oz) pkg Shallot & Chive Boursin cheese
1/4 c grated parmesan
1 (10-oz) pkg frozen chopped spinach, defrosted and squeezed dry of excess moisture
salt and pepper, to taste
1/8 t ground nutmeg

3 T walnuts, finely chopped
3 T panko breadcrumbs
1 1/2 T grated parmesan
2 t olive oil

Cook pasta according to package directions and drain. Preheat broiler.

Meanwhile, in a saucepan over medium heat, saute onion in butter until onion is soft. Add flour and stir to coat onion. Let cook one minute. Add milk and whisk constantly to prevent lumps. Let sauce simmer 1-2 minutes, or until thickened.

Lower heat to medium-low and stir in Boursin a little at a time until melted. Take pan off of heat and stir in parmesan, spinach, salt, pepper and nutmeg. Carefully stir in cooked pasta. Pour into a greased casserole pan.

In a small bowl, stir together walnuts, panko breadcrumbs and parmesan. Slowly drizzle in olive oil and mix well. Sprinkle topping evenly over casserole. Broil about 5 minutes to toast topping. Watch carefully since each broiler is a little different and the topping can go from toasted to burned quickly.

Serves 6-8 as a side dish or 4 as a main dish


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