Recipe

Updated Mac Amp Cheese Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 5 months ago this mac-and-cheese makeover wins raves of approval, having all the comfort and great taste of its predecessors with a substantially more healthful profile. Prep:25m Cook:55m Servings:4	Chef2
	great low fat

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joeboudrea

Ingredients

Updated Mac & CheeseF

It uses whole-wheat pasta and includes a colorful layer of spinach. It's also a winner for make-ahead convenience.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 55 minutes

EASE OF PREPARATION: Easy

3 tablespoons plain dry breadcrumbs

1 teaspoon extra-virgin olive oil

1/4 teaspoon paprika

1 16-ounce or 10-ounce package frozen spinach

1 3/4 cups 1% milk, divided

3 tablespoons all-purpose flour

2 cups grated extra-sharp Cheddar cheese (6 ounces)

1 cup low-fat (1%) cottage cheese

1/8 teaspoon ground nutmeg

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

8 ounces (2 cups) whole-wheat elbow macaroni or penne

Directions

. Put a large pot of lightly salted water on to boil. Preheat oven to 450°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.

2. Mix breadcrumbs, oil and paprika in a small bowl. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture.

3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

MAKE AHEAD TIP: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes

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Comments

trackwidow 5 months ago said:
This sounds really good. I really like the addition of the spinach. It boosts the nutritional values quite a bit. Thank you for a great recipe!

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