Light Macaroni and Cheese with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 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
Heat oven to 400F.
Spray 8 inch square baking dish with nonstick cooking spray.
In small bowl, whisk 1/4 cup of the milk and flour until smooth.
In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
Remove from heat; stir in cheddar cheese until melted.
Stir in cottage cheese, salt, pepper and nutmeg.
Cook spinach according to package directions; drain.
Rinse under cold running water; squeeze out excess moisture.
Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
(Macaroni will continue to cook while baking.) Drain; rinse with cold water.
Drain again.
In large bowl, stir together cheese sauce and macaroni.
Spread half of the macaroni mixture in baking dish; spoon spinach over top.
Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
(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.
TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs. Or use Panko with Paprika mixed with a tbs of olive oil.
VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
Omit the nutmeg.
Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
Omit spinach.
Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
Replace spinach with pepper mixture.
Calculated for 1 serving (254g)
Recipe makes 6 servings
https://www.recipezaar.com/56977
Number of Servings: 6
Recipe submitted by SparkPeople user ANTHONYF.
Spray 8 inch square baking dish with nonstick cooking spray.
In small bowl, whisk 1/4 cup of the milk and flour until smooth.
In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
Remove from heat; stir in cheddar cheese until melted.
Stir in cottage cheese, salt, pepper and nutmeg.
Cook spinach according to package directions; drain.
Rinse under cold running water; squeeze out excess moisture.
Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
(Macaroni will continue to cook while baking.) Drain; rinse with cold water.
Drain again.
In large bowl, stir together cheese sauce and macaroni.
Spread half of the macaroni mixture in baking dish; spoon spinach over top.
Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
(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.
TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs. Or use Panko with Paprika mixed with a tbs of olive oil.
VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
Omit the nutmeg.
Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
Omit spinach.
Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
Replace spinach with pepper mixture.
Calculated for 1 serving (254g)
Recipe makes 6 servings
https://www.recipezaar.com/56977
Number of Servings: 6
Recipe submitted by SparkPeople user ANTHONYF.
Nutritional Info Amount Per Serving
- Calories: 487.8
- Total Fat: 15.0 g
- Cholesterol: 44.7 mg
- Sodium: 558.3 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 5.1 g
- Protein: 29.1 g
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