Light Macaroni and Cheese with Spinach

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Light Macaroni and Cheese with Spinach calories by ingredient
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Introduction

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 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
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

Directions

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
http://www.recipezaar.com/56977

Number of Servings: 6

Recipe submitted by SparkPeople user ANTHONYF.

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