Ingredients:
1/2 cup lentils
2 ½ cups elbow macaroni
3 tablespoons butter
4 tablespoons flour
1/8 teaspoon ground nutmeg
2 ½ cups milk
1 cup aged white cheddar cheese, shredded
1 ½ cups sharp cheddar cheese, shredded
1 tablespoon fresh chopped rosemary
3 ounces fresh baby spinach
4 tablespoons butter, melted
1/2 cup whole wheat breadcrumbs
1/2 uncooked quinoa
1/3 cup parmesan cheese
Directions:
Place lentils and 3 cups water into a medium pot and bring to a boil. Once boiling turn down heat and simmer for 25 minutes. Drain lentils and set aside.
Cook macaroni according to package directions drain well. Set aside.
Preheat oven to 350 F.
In a large skillet over medium heat, add 3 tablespoons of butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in the cheese. Once the cheese is melted add in the fresh rosemary and spinach. Turn heat off and add the cooked macaroni and lentils to the pan and stir until the noodles and lentils are well coated. Season with salt and pepper, to taste. Transfer the mixture into a casserole dish.
In a small bowl mix together the melted butter, bread crumbs, quinoa and parmesan cheese. Sprinkle over the top of the casserole.
Bake on 350 F until bubbly and crust is golden brown, about 25-30 minutes.
Remove from oven and let rest for 5 minutes. Serve warm.
Nutrition Facts (based on 6 – 1 ¼ cup servings): Calories 658 | Total Fat 31 g | Saturated Fat 18 g | Cholesterol 85 mg | Sodium 517 mg | Carbohydrates 68 g | Dietary Fiber 9 g | Protein 28 g
Recipe developed by Two Peas & Their Pod