Spinach Mac 'n Cheese
ACTIVE: 20 minutes TOTAL: 55 minutes
Multigrain pasta, sharp Cheddar, frozen spinach and a little bit of cottage cheese come
together for a nutritious version of everyone’s favorite comfort food.
6 ounces multigrain elbow macaroni or penne pasta ( 1¾ cups)
1 teaspoon light butter with canola oil plus 3 tablespoons, divided
2 tablespoons fine dry breadcrumbs
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1¼ teaspoons smoked paprika or paprika, divided
7 ounces reduced-fat sharp Cheddar cheese, shredded
3 tablespoons all-purpose flour
¼ teaspoon ground black pepper
1¾ cups nonfat milk
1 cup low-fat cottage cheese
1. Preheat oven to 375°F. Cook pasta according to package directions; drain and set aside.
Coat a 2-quart baking dish with cooking spray; set aside.
2. In a small bowl, melt 1 teaspoon butter in the microwave. Add breadcrumbs and ¼ teaspoon paprika; set aside.
3. In a large heavy saucepan melt the remaining 3 tablespoons butter over medium heat.
Stir in flour, remaining 1 teaspoon paprika and pepper. Cook and stir 1 minute. Add the milk
all at once. Whisk to combine. Cook and stir until thickened and bubbly. Cook and stir 2
minutes more. Remove from heat and stir in Cheddar cheese until melted. Stir in reserved
pasta, cottage cheese and spinach.
4. Spread pasta mixture into the prepared baking dish; sprinkle with breadcrumb mixture.
Bake for 25 to 30 minutes or until casserole is bubbly and top is golden. Serve warm.
Calories 315, Fat 12g, (sat 6g), Cholesterol 29mg, Carbs 33g, Fiber 5g, Total sugars 6g,
Protein 21g, Sodium 555mg, Potassium 313mg.