Ingredients
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1 (1 lb) box cavatappi pasta
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1 (10 oz) pkg frozen chopped spinach, thawed
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1 cup Goldfish Snack Crackers
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1/4 cup grated Parmesan cheese
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3 tbsp butter, melted
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4 tbsp cornstarch
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4 1/2 cups low-fat milk, divided
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2 tsp garlic powder
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8 oz reduced-fat American cheese , chopped
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8 oz shredded sharp white Cheddar
Steps
1
Preheat oven to 400°F. Lightly grease a 3-qt baking dish and place on a baking sheet. Cook the cavatappi according to package directions, draining about 3 min. before al dente.
2
Meanwhile, squeeze the spinach until very dry. In a food processor, pulse the crackers until finely crushed and transfer to medium bowl. Stir in the Parmesan and butter. Set aside.
3
In a 6- to 7-qt pot, whisk the cornstarch and ½ cup milk until smooth. Gradually whisk in the garlic powder and remaining 4 cups milk. Heat to a boil on medium-high, whisking constantly. Reduce heat to medium-low.
4
To pot, add the American and Cheddar cheeses one handful at a time, stirring until smooth after each addition. Season with salt and pepper to taste. Stir in the spinach and par-cooked pasta until well combined.
5
Transfer mixture to baking dish and top with reserved cracker crumbs. Bake 15–20 min., until top is golden brown.
