Made-over Baked Mac & Cheese with Spinach
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Made-over Baked Mac & Cheese with Spinach calories by ingredient
Introduction
A comfort-food makeover, that uses creamy low-fat cottage cheese in place of some of the regular fat cheese. The spinach tucked into the middle adds a vegetable serving, and the whole-wheat pasta adds extra fiber. A comfort-food makeover, that uses creamy low-fat cottage cheese in place of some of the regular fat cheese. The spinach tucked into the middle adds a vegetable serving, and the whole-wheat pasta adds extra fiber.Number of Servings: 4
Ingredients
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3 Tablespoons plain dry breadcrumbs
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-oz or 10-oz package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper to taste
8 ounces (2 cups dry) whole-wheat elbow macaroni or penne
Directions
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.
Member Ratings For This Recipe
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