Ingredients
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1/2 teaspoon salt
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3 cups uncooked elbow macaroni
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2 tablespoons butter
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1/2 cup finely chopped onion
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1/3 cup low-fat milk
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16 ounces reduced-fat sour cream
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2 teaspoons Worcestershire sauce
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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16 ounces frozen leaf spinach, thawed
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2 cups shredded sharp cheddar cheese
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8 ounces reduced-fat cream cheese, softened to room temp
Instructions
- Preheat oven to 350. Lightly grease a 13 x 9 casserole dish; set aside.
- Cook macaroni according to package; drain.
- Place hot, drained macaroni in a large bowl and toss with butter and softened cream cheese.
- Add all remaining ingredients to the bowl and gently mix together well.
- Pour into the prepared casserole dish.
- Bake at 350 for 25-30 minutes.