Mac & Cheese
 
 
3 Tbs    plain dry breadcrumbs  
1 tsp    extra-virgin olive oil  
1/4 tsp    paprika  
1   16-ounce or 10-ounce package frozen spinach  
1 3/4 cups    1% milk, divided  
3 Tbs    all-purpose flour  
2 cups    grated extra-sharp yellow Cheddar cheese (6 ounces)  
1 cup    low-fat (1%) cottage cheese  
1/8 tsp    ground nutmeg  
1/2 tsp    salt, or to taste  
  Freshly ground pepper to taste  
8 oz    whole-wheat elbow macaroni or penne  
 
1 Put a large pot of lightly salted water on to boil. Preheat oven to 450F. Coat an 8-inch square (2-quart) baking dish with cooking spray.
2 Mix breadcrumbs, oil and paprika in a small bowl; set aside. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture. Set aside.
3 Heat 1 1/2 cups milk in a large heavy non-stick 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 Alternatively, heat 1 1/2 cups milk in microwave until steaming; 3 minutes. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; stir into the hot milk and microwave until the sauce simmers and thickens, about 2 minutes at 50% power. Watch closely to avoid boiling over!. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
5 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 spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
6 Bake the casserole until bubbly and golden, 25 to 30 minutes. Serve.
7 Alternatively, freeze for up to 3 months. Thaw in refrigerator and bake for 35 to 45 minutes until bubbly and golden.
 
Servings: 4
 
 Cooking Tips
Reheat leftovers at 350 degrees for 35 minutes.
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
 
       
Amount Per Serving      
Calories   503.00  
Calories From Fat (30%)   148.86  
    % Daily Value
Total Fat 17.00g   26%  
Saturated Fat 9.00g   45%  
Cholesterol 54.00mg   18%  
Sodium 935.00mg   39%  
Carbohydrates 60.00g   20%  
Dietary Fiber 8.00g   32%  
Net Carbohydrates 52.00g      
Protein 31.00g   62%  
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.