Light Macaroni and Cheese with Spinach

This updated recipe illustrates how you can lower the saturated fat, without sacrificing the rich, cheesy taste, in classic macaroni and cheese. A layer of spinach in the center adds flavor and nutritional value. From Cooking Club

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 3⁄4 cups low-fat milk, divided
• 3  tablespoons all-purpose flour
• 2  cups  grated extra-sharp cheddar cheese (8 oz.)
• 1  cup low fat cottage cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄8 teaspoon ground nutmeg
• 1 (10 ounce) package frozen spinach, thawed
• 8  ounces elbow macaroni
• 1⁄4 cup toasted wheat germ

Directions

1. Heat oven to 400F.
2. Spray 8" square baking dish with nonstick cooking spray.
3. In small bowl, whisk 1/4 cup of the milk and flour until smooth.
4. In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
5. Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
6. Remove from heat; stir in cheddar cheese until melted.
7. Stir in cottage cheese, salt, pepper and nutmeg.
8. Cook spinach according to package directions; drain.
9. Rinse under cold running water; squeeze out excess moisture.
10. Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
11. (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
12. Drain again.
13. In large bowl, stir together cheese sauce and macaroni.
14. Spread half of the macaroni mixture in baking dish; spoon spinach over top.
15. Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
16. (Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
17. TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
18. VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
19. Omit the nutmeg.
20. Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
21. Omit spinach.
22. Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
23. Replace spinach with pepper mixture.