Updated Mac amp Cheese
From chef2 16 years agoIngredients
- Updated Mac & cheeseF shopping list
- It uses whole-wheat pasta and includes a colorful layer of spinach. It's also a winner for make-ahead convenience. shopping list
- Makes 4 servings shopping list
- ACTIVE TIME: 25 minutes shopping list
- TOTAL TIME: 55 minutes shopping list
- EASE OF PREPARATION: Easy shopping list
- 3 tablespoons plain dry breadcrumbs shopping list
- 1 teaspoon extra-virgin olive oil shopping list
- 1/4 teaspoon paprika shopping list
- 1 16-ounce or 10-ounce package frozen spinach shopping list
- 1 3/4 cups 1% milk, divided shopping list
- 3 tablespoons all-purpose flour shopping list
- 2 cups grated extra-sharp cheddar cheese (6 ounces) shopping list
- 1 cup low-fat (1%) cottage cheese shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1/2 teaspoon salt, or to taste shopping list
- Freshly ground pepper to taste shopping list
- 8 ounces (2 cups) whole-wheat elbow macaroni or penne shopping list
- 1 shopping list
How to make it
- . 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
People Who Like This Dish 4
- lizzconn Naas Co Kildare, IE
- joeboudreau Syracuse, NY
- trackwidow Fort Atkinson, WI
- chef2 Las Vegas, NV
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