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Recipes  |
Baked Mac and Cheese
3 tablespoons plain dry breadcrumbs 1 teaspoon extra-virgin olive oil 1/4 teaspoon Domestic Paprika 1 16-ounce package frozen spinach, thawed 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 Nutmeg Powder 1/4 teaspoon Sea Salt Ground Black Pepper Medium Grind to taste 8 ounces (2 cups) whole-wheat elbow macaroni Directions: 1. Put a large pot of water on to boil 2. Preheat oven to 450° F 3. Coat an 8-inch-square (2-quart) baking dish with cooking spray 4. In a small bowl combine breadcrumbs, oil and paprika 5. Place spinach in a fine-mesh strainer to press out excess moisture 6. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming 7. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth 8. Add to the hot milk and cook, whisking constantly, until the sauce thickens and simmers 2-3 minutes 9. Remove from heat and stir in Cheddar until melted 10. Stir in cottage cheese, nutmeg, salt and pepper 11. Cook pasta for 4 minutes, or until not quite tender 12. Drain and add to the cheese sauce; mix well 13. Spread half the pasta mixture in the prepared baking dish 14. Spoon the spinach on top 15. Top with the remaining pasta; sprinkle with the breadcrumb mixture 16. Bake the casserole until bubbly and golden, 28-30 minutes Serves: 2 Calories: 569 Fat: 21g Cholesterol: 71mg Carbs: 61g Protein: 38g Sodium: 920 Potassium: 300mg |
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