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| A great way to get a picky eater who loves mac n cheese to eat a vegie! | |||||
| Ingredients: | |||||
| 3 C | elbow macaroni | ||||
| 2 Tbsp | Butter | ||||
| 8 oz | Reduced fat cream cheese, softened | ||||
| 1/2 C | Onions, finely chopped | ||||
| 1/3 C | Low fat milk | ||||
| 8 oz | Reduced fat sour cream | ||||
| 2 tsp | Worcestershire sauce | ||||
| 1/2 tsp | Garlic powder | ||||
| 1/2 tsp | Salt | ||||
| 1/2 tsp | Pepper | ||||
| 10 oz | Frozen chopped spinach, thawed and squeezed | ||||
| 2 C | Shredded cheddar cheese | ||||
| Directions: | |||||
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Lightly grease 9x13 casserole dish.
Cook macaroni according to package directions, drain. Pour macaroni in large bowl. Toss with butter and cream cheese. Add remaining ingredients. Mix well. Bake 25-30 minutes. |
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