Here’s a healthy version of mac and cheese that’s so delicious, the family won’t “mind” the spinach! The extra-sharp cheddar gives a great flavor, while the cottage cheese adds a creamy texture. There’s no butter used in this recipe! You can always experiment with different cheese flavors if you want. If your kids like a lot of different vegetables, feel free to add them in with the spinach. I personally think a bit of sauteed mushrooms and onions would taste good too. A simple side of melon and strawberries would work with this, as well as a green salad. This dish freezes well so you could make two batches, which wouldn’t really take that much extra time, cook one and freeze the other.
BAKED MAC & CHEESE WITH SPINACH –
Active Time: 25 minutes
Total Time: 55 minutes
Serves: 4 for approx. $5.66
Ingredients:
- 3 tablespoons dry breadcrumbs or panko
- 1 teaspoon extra-virgin
- 1/4 teaspoon paprika
- 1 10-ounce package frozen spinach, thawed
- 1 3/4 cup 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
- 2 cups (8 ounce) whole wheat elbow macaroni or penne
Directions:
Put a large pot of water on to boil. Preheat oven to 450 degrees. Coat an 8-inch (2-quart) baking dish with cooking spray.
Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and 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.
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, than bake for 35-45 minutes.