Burns Family Whole-grain Macaroni and Cheese

1 (or more) slices whole wheat bread (to equal ½ cup crumbs)

1 tablespoon butter

¼ cup green onions, thinly sliced

2 garlic cloves, minced

2 tablespoons flour

2 cups fat-free milk

½ cup gouda cheese, grated

cup parmesan-romano blend, greshly grated

Salt and pepper to taste

3 cups spinach, coarsely chopped

1 cup grape tomatoes, quartered

4 cups whole wheat pasta, like gemelli or elbow macaroni, cooked

Heat oven to 350 degrees. Grease a 2-quart baking dish.

Pulse bread in food processor until you have coarse crumbs. Set aside.

Melt butter in large saucepan on medium heat; saute onions and garlic until tender. Whisk in flour and cook 1 minute, stirring constantly. Gradually add milk, salt and pepper and whisk until blended. Bring to boil, stirring frequently, and let bubble until thickened.

Blend in cheeses; add spinach, tomatoes and pasta. Spoon into prepared pan and sprinkle breadcrumbs over the top. Bake 15 minutes or until bubbly.

Serves four.

Renee Burns