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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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this mac-and-cheese makeover wins raves of approval, having all the comfort and great taste of its predecessors with a substantially more healthful profile. Ingredients:
updated mac & cheesef |
it uses whole-wheat pasta and includes a colorful layer of spinach. it's also a winner for make-ahead convenience. |
makes 4 servings |
active time: 25 minutes |
total time: 55 minutes |
ease of preparation: easy |
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 |
Directions:
1. . 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.
2. 2. 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.
3. 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. 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. 5. Bake the casserole until bubbly and golden, 25 to 30 minutes.
6. 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
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