Family Favorite Low-Fat Casserole: Tuna Noodle Casserole
March 08, 2010
One of my subscribers asked me for a recipe for a Tuna Noodle Casserole, and, at first, I wasn’t so excited to come up with something. When I made this dish, I really had a change of heart. I used reduced-fat soups, panko breadcrumbs, canned tuna and some fresh and frozen vegetables, and it came out great. My kids love penne noodles, and they worked well with the consistency of this dish. This makes a great weeknight or Sunday night dinner offering perfect for the entire family.
Tuna Noodle Casserole
Prep:
20 minutes
Cook:
50 minutes
Yield:
6 to 8 servings
Ingredients
3 tbsp. butter or margarine, divided
1 small red, orange or yellow bell pepper, chopped
2 (101/2-oz.) cans reduced-fat cream of mushrooms soup
11/4 cup frozen peas and carrots, thawed
1/2 tsp. freshly ground pepper
2 cups shredded Swiss cheese
2 (12-oz.) cans sold white tuna in water, drained and flaked
1 (16-oz.) pkg. penne or rigatoni pasta, cooked (I used penne)
1/2 cup panko breadcrumbs or dry breadcrumbs
Chopped fresh parsley (optional)
1 small red, orange or yellow bell pepper, chopped
2 (101/2-oz.) cans reduced-fat cream of mushrooms soup
11/4 cup frozen peas and carrots, thawed
1/2 tsp. freshly ground pepper
2 cups shredded Swiss cheese
2 (12-oz.) cans sold white tuna in water, drained and flaked
1 (16-oz.) pkg. penne or rigatoni pasta, cooked (I used penne)
1/2 cup panko breadcrumbs or dry breadcrumbs
Chopped fresh parsley (optional)
Preparation
1. Melt 1 tablespoon butter in a large skillet over medium heat; add bell pepper and sauté 5 minutes. Stir soups, peas and carrots and ground pepper in skillet and cook, stirring constantly 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
2. Stir in tuna and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered at 350F for 35 minutes. Stir together breadcrumbs and remaining 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes.
2. Stir in tuna and pasta; spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered at 350F for 35 minutes. Stir together breadcrumbs and remaining 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes.
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Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash
March 02, 2010
Two of my favorite ingredients are acorn squash and Israeli couscous. For those of you who haven’t tried Israeli couscous, it is a small pearl grain made of wheat flour twice the diameter of regular couscous. You can find it in the grocery stores where couscous and rice are sold. In this vegetarian main-dish or side dish, the couscous is flavored with lemon zest, olive oil and red pepper flakes and stuffed in a roasted acorn squash brushed with honey. This healthy dish is as pretty as it is delicious and very filling.
Couscous-Stuffed Acorn Squash
Prep:
15 minutes
Cook:
55 minutes
Yield:
4 servings
Ingredients
1 cup Israeli couscous
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
11/4 cups low-sodium, fat-free chicken broth
2 tsp. olive oil
1 tbsp. lemon zest
1/4 tsp. red pepper flakes
2 acorn squash, cut in half
4 tsp. honey
Fresh Italian parsley sprigs (optional)
Preparation
1. Preheat oven to 400F.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2. Bring chicken broth to a boil. Add couscous and cook until tender, about 8 to 10 minutes. Drain, return to pot and add olive oil, lemon zest and red pepper flakes.
3. Place squash halves, cut sides down on a baking sheet coated with cooking spray. Bake at 400F for 35 minutes or until tender. Brush with honey and cook 10 minutes more. Divide the couscous mixture evenly among squash halves. Garnish with Italian parsley, if desired.
2 Responses to “Healthy Vegetarian Main-Dish or Side Dish: Couscous-Stuffed Acorn Squash”
Ruth Nomberg says:
March, 03 2010at 08:56 am
Alison,
Is it possible for you to include nutritional values for your recipes? IE:calories, fat, carbs, fiber etc? Love your site.
Ruth
Ageekymom says:
March, 03 2010at 02:11 pm
This sounds delicious! I have some preserved lemons on hand, and I just received my Israeli couscous shipment, so I may just have to give this a try. Thanks!
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Weekend Pancakes with a Twist: Pomegranate Ricotta Pancakes with Pomegranate Syrup
February 25, 2010
Making pancakes on the weekend is one of my favorite things to do with the kids. This recipe is really special because it includes ricotta cheese as well as pomegranates and pomegranate juice. It is a recipe I came up for POM, and it’s really wonderful. Since pomegranate season is about over, try substituting blueberries for the pomegranates in the pancakes.
Pomegranate Ricotta Pancakes with Pomegranate Syrup
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
Preparation
1. Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
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Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers
February 23, 2010
I love to make salmon at least once a week, and I find that sometimes less is more and simpler is better when it comes to cooking salmon. This recipe is so easy, fresh and delicious. Feel free to substitute basil for the chives and vegetable broth for the white wine.
Salmon with Lemon and Capers
Prep:
10 minutes
Cook:
12 minutes
Yield:
4 servings
Ingredients
4 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup white wine or vegetable broth
2 tablespoons extra-virgin olive oil
4 teaspoons capers
1 tablespoon minced fresh chives
8 lemon slices (about 2 lemons)
Preparation
1. Preheat oven to 425°.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
2. Sprinkle salmon fillets with salt and pepper. Place the fillets in large shallow baking dish. Drizzle with lemon juice, white wine, if desired and olive oil.
3. Bake the fillets at 425° for 6 minutes; add capers and cook 4 to 6 more minutes or until fish flakes easily when tested with a fork. Remove fillets from pan, and keep warm. Garnish with lemons and chives.
One Response to “Healthy and Easy Weeknight Dish: Salmon with Lemon and Capers”
carly Jayne Rullman says:
February, 24 2010at 12:39 pm
Alison, your recipes are my reason for cooking! They are so simple, healthy and delicious. You seem to do it every time and this salmon recipe is no exception. I think I'll cook it tomorrow night!
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Low-Fat Asian: Easy Thai Noodle (Pad Thai)
February 21, 2010
My kids love Thai food, and one of their favorite restaurants in Birmingham is Surin West. They love to order the Pad Thai (or Thai noodle) which is flavored to perfection. This is a light variation that is similar to their recipe. Don’t be intimidated by the long ingredient list. This recipe is low-fat and healthy and a great weeknight dinner choice.
Thai Noodles (Pad Thai)
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
Preparation
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
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Spring and Strawberry Favorites: Strawberry-Walnut Bread
February 21, 2010
I had been searching for a decent Strawberry Bread recipe for a while after loving a recipe which had about 1 cup of oil (that was not going to work for me). I worked with this recipe using Greek yogurt and walnuts, and I really loved the moistness and great strawberry flavor. Since spring is around the corner, this is a fabulous recipe to make for breakfast, a snack or dessert.
Strawberry-Walnut Bread
Prep:
20 minutes
Cook:
1 hour
Yield:
8 to 10 servings
Ingredients
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
Preparation
1. Preheat oven to 350F.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
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Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf
February 18, 2010
I love making Turkey Meatloaf this time of the year because everyone in the family loves it, and it’s such a cinch to prepare. This recipe has extra garlic flavor with fresh garlic and tomato sauce with roasted garlic. Chop some fresh basil and add panko breadcrumbs to make it even more special. Enjoy on a busy weeknight or sunday night supper.
Roasted Garlic Turkey-Basil Meatloaf
Prep:
10 minutes
Cook:
1 hour, 5 minutes
Yield:
6 servings
Ingredients
11/2 pounds lean ground turkey
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
1 cup panko breadcrumbs
1 (8-ounce) can tomato sauce with roasted garlic
2 cloves garlic, minced
1 egg white
2 tablespoons chopped fresh basil
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup no-salt added tomato sauce
Preparation
1. Combine turkey, breadcrumbs, roasted garlic tomato sauce, garlic, egg white, basil salt and pepper in a large mixing bowl. Place in a lightly greased 8- x 4-inch loafpan coated with cooking spray.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
2. Bake at 350F for 1 hour. Top with 1/4 cup remaining sauce and cook 5 to 10 minutes more.
One Response to “Weeknight Favorite: Roasted Garlic Turkey-Basil Meatloaf”
Maddie says:
February, 23 2010at 10:25 pm
Alison--I tried this recipe last night... so easy and delicious! I substituted regular bread crumbs for gluten free bread crumbs and it was awesome.
Well done!
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Simple and Warm Comfort Food: Easy Pot Roast
February 16, 2010
Some of my friends were telling me that they were scared to make pot roast. I told them it’s really one of the easiest things to make and is such a crowd pleaser (not to mention the kitchen will smell divine). I love to make this recipe because it feeds a crowd if we have company, and if not, we have leftovers. There’s nothing greater and comforting when the weather is so cold.
Easy Pot Roast
Prep:
20 minutes
Cook:
2 hours, 40 minutes
Yield:
10 servings
Ingredients
2 tsp. olive oil
1 (3-lb.) boneless chuck roast, trimmed
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup horseradish sauce
1 small onion, chopped
3 garlic cloves, minced
3 (14-oz.) cans fat-free, low sodium beef broth
4 large carrots, peeled and sliced into 1-inch pieces
11/2 lb. Yukon gold potatoes, peeled and sliced into 1-inch pieces
1 (3-lb.) boneless chuck roast, trimmed
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup horseradish sauce
1 small onion, chopped
3 garlic cloves, minced
3 (14-oz.) cans fat-free, low sodium beef broth
4 large carrots, peeled and sliced into 1-inch pieces
11/2 lb. Yukon gold potatoes, peeled and sliced into 1-inch pieces
Preparation
1. Heat oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast; cook 3 minutes, turning to brown on all sides. Spread each side with horseradish and brown 2 minutes more on each side. Add onion, garlic and beef broth and bring to a boil. Reduce heat and simmer for 11/2 hours; add carrots and potatoes. Cover and cook 1 more hour or until vegetables are tender.
5 Responses to “Simple and Warm Comfort Food: Easy Pot Roast”
Elizabeth says:
February, 17 2010at 09:26 am
I don't cook a lot and I don't have a dutch oven... is there a substitution for a dutch oven??? This recipe sounds delicious!!
alison says:
February, 17 2010at 11:08 am
You can use a large pot or stockpot
Meal Makeover Mom Janice says:
February, 16 2010at 04:33 pm
I wish I had this on my stovepot for dinner tonight. It would be perfect for this snowy day! There will be many more snowy days to come so I'll add this to my recipes to make pile. Thanks! One question- is the horseradish sauce just the bottled horseradish you buy in the grocery store or something different?
Alison Lewis says:
February, 16 2010at 04:35 pm
yes just the bottled horseradish!
Klecko says:
February, 16 2010at 04:42 pm
I like your recipe, however.....if i may chime in with a "Klecko" improv...I swap out the broth for beer, and the golden yukons for baby reds....but i dig the recipe. Thanks for posting.
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Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes
February 15, 2010
Wow, what a busy weekend! I don’t think I realized how busy until just now when I sat and thought about it. Between baking dozens and dozens of Valentine cookies (i think 25 dozen?), working on a recipe contest that I’m judging, taking 8 of my daughter’s friends to dinner for her birthday and a Valentine cooking class, need I say more? I also ran a part in the Mercedes Marathon, tested 2 grilling recipes for a grilling project and oh, I forgot more and more laundry from the kids playing out in the snow. One of the highlights of the Kid’s Valentine Cooking class (and my daughter’s party), was when they decorated cupcakes with all types of Valentine Candy. This one was the hit (by my daughter, Leigh). Sorry, I can’t share the recipe for the cupcake. It’s a hidden treasure.
3 Responses to “Kid’s Creations at Valentine Cooking Class: Valentine Cupcakes”
Erica Ribnick says:
February, 21 2010at 02:51 pm
These are super cute. When you make your next cookbook this recipe would be a great addition. I am always looking for a great vanilla cupcake recipe.
Barbara Beery says:
February, 16 2010at 08:47 am
Please take a look at my cupcakes and Pink Princess products for your sales section and or give-aways! http://kidscookingshop.com/barbaras-pink-princess-series
Amy says:
February, 15 2010at 08:17 pm
Loved the V-day party!!!! The kids left with a plate full of treats!!! I am not sure which was the favorite... Seems to be a toss up between the "love passion" punch and the banana bread. Thanks again!!! It was a blast!!!!
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Spinach-Artichoke Macaroni and Cheese for “30 Days 30 Ways with Macaroni and Cheese
February 11, 2010
When I was asked to come up with a recipe for a new twist on Macaroni and Cheese for Wisconsin Cheese and their upcoming “Macaroni Blog” I was so excited. They asked what type of cheese I wanted to use in my recipe, and I quickly said, “Fontina”. Since my three kids love Spinach-Artichoke Dip, I thought I would combine a simple macaroni and cheese recipe with spinach and artichokes making a comforting, creamy dish.
Here’s how: Start by boiling the noodles. Combine half-and-half, milk, flour, sea salt and pepper. Stir in spinach, artichokes and Fontina. Pour in a lightly greased 13-x 9-inch baking dish and top with panko breadcrumbs, Parmesan cheese and melted butter. Bake in the oven and that’s it. This recipe is wonderful for a main or side dish. My kids loved it, and I think you will too!
Spinach-Artichoke Macaroni and Cheese
Prep:
20 minutes
Cook:
55 minutes
Yield:
8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
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