CHEF JEFF — ONE BYTE AT A TIME: Creamy Mac ‘n’ Cheese

This recipe is adapted from one in “Home at 7, Dinner at 8,” by Sophie Wright.

Creamy Mac ‘n’ Cheese

1 pound penne pasta

5 ounces Boursin cheese

3 tablespoons cream cheese

9 ounces grated mozzarella cheese or fresh mozzarella

6 ounces fresh baby spinach

¼ to ½ cup breadcrumbs

¼ to ½ cup grated Parmesan

Cook pasta in pot of salted water over high heat until al dente. Heat broiler to medium. Place Boursin, cream cheese in saucepan over medium heat; cook, mixing well, until cheeses form sauce. (Or microwave in bowl, 1½ minutes.) Drain pasta, reserving ½ cup water. Return pasta to pot; fold in cheese mixture, water, mozzarella until well combined. Stir in spinach. Pour mixture into buttered baking dish, 9 inches wide, 3 inches deep. Sprinkle with breadcrumbs, Parmesan, Broil until golden brown.

Yield: Serves 6.

Approximate nutritional analysis per serving: 509 calories, 17 grams fat (8 grams saturated), 42 milligrams cholesterol, 64 grams carbohydrates, 29 grams protein, 536 milligrams sodium, 4 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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