Product Recall:Various Brands of Vegetable Products

Spinach Mac & Cheese

Prep time: 15min
Total time: 30min
Serves 4
2 1/2 cups
raw elbow macaroni
625 mL
3 tbsp
canola oil
45 mL
3 tbsp
flour
45 mL
2 cups
1% milk
500 mL
1 cup
shredded Old Cheddar Cheese
250 mL
2 tsp
Whole Grain Dijon Prepared Mustard
10 mL
1 tsp
Worcestershire sauce
5 mL
1/2 tsp
salt
2 mL
4
nuggets Chopped Spinach, prepared according to package instructions and well drained
0
1/2 cup
crushed Roasted Garlic & Rosemary Croutons
125 mL
calories
620
fat
24 g
saturated fat
7 g
carbs
78 g
protein
24 g
cholestrol
40 mg
fibre
3 g
sodium
640 mg
potassium
330 mg

Directions

  1. Preheat oven to 400°F (200°C). Cook macaroni according to package instructions. Meanwhile, heat oil in a large saucepan over medium heat. Stir in flour and cook for 1 min. without browning.

  2. Stir in half the milk to form a smooth paste. Add the remaining milk, stirring constantly until bubbles appear around the edges of the surface (do not boil). Add the cheese, mustard, Worcestershire and salt; stir just until combined. Keep warm over lowest heat, stirring occasionally until pasta is ready. Drain pasta well.

  3. Mix cooked spinach into the sauce and turn off heat. Add pasta, mix well and transfer to an 8-in. (2 L) square baking dish. Bake for 5 min., remove from oven, top with crouton crumbs and serve.