Baked Mac & Cheese with spinach

Per serving: 576 calories Serves 4

Baked Mac & Cheese with spinach
Baked Mac & Cheese with spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons plain dry breadcrumbs, (see Tip)

  • 1

    teaspoon extra-virgin olive oil

  • 1/4

    teaspoon paprika

  • 1

    16-ounce or 10-ounce 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) whole-wheat elbow macaroni, or penne

Directions

Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture. 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. 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. Bake the casserole until bubbly and golden, 25 to 30 minutes.

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