Spinach and Tomato Mac & Cheese | University of Maryland Extension

Ingredients

• 8 ounces whole wheat elbow, or any shape, macaroni (about 1 ¾ cups)
• 1 Tablespoon olive oil
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• ½ teaspoon salt, divided
• 10 ounces baby spinach (about 6 cups)
• 1 cup grape tomatoes, halved
• 1 Tablespoon butter
• 1 Tablespoon all-purpose flour
• ½ teaspoon ground pepper
• 1/3 cup 1% milk
• 1/3 cup low-sodium vegetable or chicken broth
• 1 cup reduced-fat Cheddar cheese, shredded and divided