Stove Top Spinach Macaroni and Cheese
Yields: 4 to 6 servings
  • 1 tablespoon oil
  • 2 garlic cloves, minced
  • 9 ounce package frozen spinach, thawed and squeezed dry
  • 12 ounces elbow macaroni (or any short pasta)
  • 2 cups (8 ounces) shredded extra sharp cheddar cheese
  • 1 egg, lightly beaten
  • 1½ teaspoons kosher salt
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 (12-ounce) can fat free evaporated milk
  1. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook for 1 minute, or until golden and fragrant. Add spinach and cook 4 minutes, or until warmed throughout. Set aside.
  2. Meanwhile, in a large sauce pan, cook pasta to al dente according to package directions, drain and put back in the sauce pan over medium-low heat.
  3. Add cheese, egg, salt, cayenne and milk, stirring constantly and cook for 4 minutes, or until cheese melts. Add spinach mixture, stirring until combined.
Recipe by My Site at