Mac & Cheese with Garlic, Spinach & Mushrooms

15 m
Prep Time
1 h 10 m
Cook Time
13
Ingredients

Ingredients 8 Servings

  • 5 tablespoon butter, divided
  • 8 ounces mushrooms, sliced
  • 1 tablespoon Gourmet Garden Gourmet Garden™ Garlic Stir-In Paste, Stir-In Paste
  • 6 ounces baby spinach
  • 12 ounces rigatoni pasta
  • 3 tablespoon flour
  • 3 cups milk
  • 1/8 teaspoon nutmeg
  • 1 large egg
  • 2 cups shredded cheddar cheese, divided
  • 2 cups shredded gruyere cheese, divided
  • 1 cup panko bread crumbs

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Preheat oven to 425°F. Mix 5 teaspoons of the Garlic Paste, olive oil, cumin, salt and pepper in small bowl. Place cauliflower florets in large bowl. Drizzle with oil mixture; toss to coat well. Spread cauliflower in single layer on large foil-lined shallow baking pan.
  • 2 Roast 30 minutes or until cauliflower is tender and golden brown, stirring halfway through cooking. Meanwhile, mix yogurt, Gourmet Garden Lightly Dried Cilantro and remaining 1 teaspoon Garlic Paste in small bowl. Season with additional salt, if desired.
  • 3 Transfer roasted cauliflower to serving bowl. Sprinkle with 1/3 cup of the pomegranate seeds and pine nuts; gently stir to combine. Top with remaining pomegranate seeds and serve with cilantro yogurt sauce.

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