Spinach-Tomato Macaroni & Cheese

Ingredients

• 8 ounces elbow macaroni (about 1 3/4 cups)
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 3/4 teaspoon salt, divided
• 10 ounces baby spinach (about 14 cups)
• 1 cup grape tomatoes, halved
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground pepper
• 1/3 cup 1% milk
• 1/3 cup low-sodium vegetable broth
• 1 cup shredded reduced-fat Cheddar cheese, divided

Instructions

1. Preheat oven to 350 degrees F.
2. Cook macaroni according to package directions, omitting salt. Drain and set aside.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, garlic, and 1/4 tsp salt; cook, stirring often, until the onion is tender, 3 to 4 minutes. Gradually add spinach, stirring until wilted and adding 1 Tbsp. water at a time, if needed. Transfer the mixture to a large bowl.
4. Add tomatoes to the skillet and cook over medium-high heat until they begin to soften, about 1 minute. Transfer to the bowl with the spinach mixture.
5. Reduce heat to medium and add butter to the pan. When the butter has melted, whisk in flour, pepper, and the remaining 1/2 tsp. salt. Cook, whisking constantly, for 2 minutes. Gradually whisk in milk and broth. Cook, whisking, until thickened and bubbly, 1 to 2 minutes. Gradually whisk in 3/4 cup cheese until melted.
6. Add the macaroni and sauce to the bowl with the spinach mixture; mix well. Transfer to an 11x7-inch baking dish and sprinkle with the remaining 1/4 cup cheese.
7. Bake until the cheese is melted, 10 to 15 minutes.