Baked Macaroni and Cheese

Prep Time: 55 minutes

Servings: 4

Ingredients:
  • 3 tablespoons plain dry breadcrumbs (*see tip under notes)
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon paprika
  • 1 16-ounce or 10-ounce package frozen spinach, thawed
  • 1 ¾ cups low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 2 cups shredded extra-sharp cheddar cheese
  • 1 cup low-fat cottage cheese
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 8 ounces (2 cups) whole-wheat elbow macaroni, or penne
Directions:
  1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch square (two-quart) 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. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
  5. Bake the casserole until bubbly and golden, 25 to 30 minutes.
Notes:

Macaroni and cheese is a classic comfort food, and this healthy update takes advantage of extra-sharp cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach in the middle, which may help picky eaters get their vegetables. Whole-wheat pasta adds robust flavor and extra fiber.

*Breadcrumb Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. You could also use prepared coarse, dry breadcrumbs.

Nutrition:

Per serving: 584 calories; 38g protein; 24g fat; 60g carbohydrates; 9g fiber

Recipe source: https://www.eatingwell.com/recipe/252079/baked-mac-cheese/