Oh-So-Good Macaroni and Cheese

• 3 cups whole grain elbow macaroni, cooked
• 2 cups tightly packed baby spinach leaves, chopped
• 1 small tomato, chopped
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 2 cups shredded Cracker Barrel Light Old Cheddar Cheese, divided
• 2 Tbsp. olive oil
• 1/4 cup finely chopped onions
• 2 Tbsp. flour
• 1-1/2 cups milk

1. Heat oven to 350F.
2. Combine macaroni, spinach, tomatoes, Parmesan and 1-1/2 cups cheddar in large bowl.
3. Heat oil in medium saucepan on low heat 1 min.
4. Add onions; cook 2 to 3 min.
5. or until softened, stirring occasionally.
6. Add flour; cook and stir 2 min.
7. Gradually add milk, stirring until well blended after each addition.
8. Bring to boil on medium heat; cook 2 to 3 min.
9. or until thickened, stirring constantly.
10. Add to macaroni mixture; toss to coat.
11. Spoon into 1.5-L casserole dish sprayed with cooking spray; sprinkle with remaining cheddar.
12. Bake 20 min.
13. or until heated through.

whole grain elbow macaroni, baby spinach leaves, tomato, cheese, shredded cracker barrel, olive oil, onions, flour, milk

Taken from www.kraftrecipes.com/recipes/oh-so-good-macaroni-cheese-185542.aspx (may not work)