3 cups uncooked elbow macaroni |
2 tablespoons butter |
8 ounces reduced-fat cream cheese, softened to room temp |
1/2 cup finely chopped onion |
1/3 cup low-fat milk |
16 ounces reduced-fat sour cream |
2 teaspoons worcestershire sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
16 ounces frozen leaf spinach, thawed |
2 cups shredded sharp cheddar cheese |