BAKED MAC & CHEESE
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
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
Active Time: 25 minutes
Total Time: 55 minutes
1. 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.
2. Mix breadcrumbs, oil and paprika in a small bowl.
Place spinach in a fine-mesh strainer and press out
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.
22 g fat (11 g sat, 2 g mono)
69 mg cholesterol
63 g carbohydrates
37 g protein
9 g fiber
917 mg sodium
403 mg potassium.