Baked Mac and Cheese

By aamundson

Ingredients

• 3 tablespoons Plain dry breadcrumbs
• 1 teaspoon Extra-virgin olive oil
• 1/4 teaspoon Paprika
• 1 16-ounce Or 10-ounce package frozen spinach
• 1 3/4 cups 1% milk, divided
• 3 tablespoons All-purpose flour
• 2 cups Grated extra-sharp Cheddar cheese (6 ounces)
• 1 cup Low-fat (1%) cottage cheese
• 1/8 teaspoon Ground nutmeg
• 1/2 teaspoon Salt, or to taste
• Freshly ground pepper to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni or penne

Preparation

Step 1

1. Put a large pot of lightly salted water on to boil. Preheat oven to 450°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.

2. Mix breadcrumbs, oil and paprika in a small bowl. Cook spinach according to package directions. Drain and refresh under cold water; 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.

Cook's Notes

Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.


Nutrition Information
Calories: 503 ; Total Fat: 17 g ; Saturated Fat: 9 g ; Carbohydrates: 60 g ; Protein: 31 g ; Vitamin A: 10000 IU ; Calcium: 578 mg ; Sodium: 935 mg ; Fiber: 8 g