Made-over Baked Mac & Cheese with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Tablespoons plain dry breadcrumbs1 teaspoon extra-virgin olive oil1/4 teaspoon paprika1 16-oz or 10-oz package frozen spinach, thawed1 3/4 cups low-fat milk, divided3 tablespoons all-purpose flour2 cups shredded extra-sharp Cheddar cheese1 cup low-fat cottage cheese1/8 teaspoon ground nutmeg1/4 teaspoon saltFreshly ground pepper to taste8 ounces (2 cups dry) whole-wheat elbow macaroni or penne
1. Put a large pot of water on to boil. Preheat over to 450F. Coat an 8-inch square baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and 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. (You may add a dash of additional salt to spinach now). Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FLERLY.
2. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and 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. (You may add a dash of additional salt to spinach now). Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FLERLY.
Nutritional Info Amount Per Serving
- Calories: 576.6
- Total Fat: 23.5 g
- Cholesterol: 57.6 mg
- Sodium: 875.8 mg
- Total Carbs: 60.1 g
- Dietary Fiber: 6.3 g
- Protein: 30.7 g
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