Updated Mac & Cheese
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 473.18 ml grated extra-sharp cheddar cheese, 6 ounces
- 44.37 ml all-purpose flour
- 4.92 ml extra virgin olive oil
- 236.59 ml low fat cottage cheese
- 0.61 ml ground nutmeg
- 414.03 ml 1% low-fat milk, divided
- 283.49 g frozen spinach
- 1.23 ml paprika
- 44.37 ml plain breadcrumbs
- 2.46 ml salt
- 473.18 ml whole wheat macaroni
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.
- 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.
- 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.
- 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.
- Bake the casserole until bubbly and golden, 25 to 30 minutes.
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