Fire Roasted Mac and Cheese with Feta
"I normally stay away from reduced fat cheese because of the taste/texture but ended up using a lowfat sharp white cheddar cheese (from Cabot) because it was all I could find and it worked really, really well. The texture might have been slightly different had I used a full fat cheese but we were none the wiser and it saved a few calories...."
INGREDIENTS
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1 pound orzo pasta
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3 tablespoons butter
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3 tablespoon flour
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2 1/2 cups milk
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10 ounces shredded sharp white cheddar cheese
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4 ounces shredded Monterey Jack cheese
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3/4 cup feta cheese
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1 1/2 teaspoons dried oregano
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1 teaspoon salt
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1/2 teaspoon black pepper
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14-ounce can fire roasted diced tomatoes
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4 cups baby spinach, roughly chopped
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