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Updated Mac & Cheese

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Source: © EatingWell Magazine

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Active Time:  25 Minutes
Total Time:  55 Minutes
Yield:  4 servings

Our mac-and-cheese makeover wins raves of approval, having all the comfort and great taste of its predecessors with a substantially more healthful profile. It uses whole-wheat pasta and includes a colorful layer of spinach. It's also a winner for make-ahead convenience.

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

RECIPE 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

Updated Mac & Cheese Recipe at Cooking.com

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DIRECTIONS

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

503

Fat. Total:

17g

Protein:

31g

Carbohydrates, Total:

59g

Fat, Saturated:

Fiber:

Cholesterol:

54mg

Sodium:

935mg

% Cal. from Fat:

30%

Spotlight Recipe Review

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Rating:

by: Patricia

Reviewed: 11/15/2010

It's a Keeper

I adjusted the recipe by adding an additional 8 oz. of cheddar cheese, and fresh spinach. It was delicious

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95 people gave this Cheers. Click here to Cheer this review.

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