Baked Mac and Cheese

By Ksteve10

Ingredients

• 3 TBSP plain dry breadcrumbs
• 1 tsp extra-virgin olive oil
• 1/4 tsp paprika
• 1 16-oz or 10-oz package frozen spinach, thawed
• 1 3/4 c low-fat milk, divided
• 3 TBSP all-purpose flour
• 2 c shredded extra-sharp Cheddar cheese
• 1 c low-fat cottage cheese
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• Freshly ground pepper, to taste
• 8 oz (2 c) whole-wheat elbow macaroni, or penne

Details

Preparation time 25mins
Cooking time 55mins
Adapted from eatingwell.com

Preparation

Step 1

1.Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-in-square (2-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 c 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 min. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4.Cook pasta for 4 min, 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 min.

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.