Our mac-and-cheese makeover wins raves of approval, having all the comfort and great taste of its predecessors with a substantially more healthful profile. It uses whole-wheat pasta and includes a colorful layer of spinach. It's also a winner for make-ahead convenience.
| Prep Time: | 25 minutes |
| Ready in: | 55 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 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 | |
Recipe Directions
- 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.
- 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.
- 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.
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
Health Advantages: high fiber, high calcium.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 503 cal | Carbohydrate Servings: | 3 1/2 | |||||
| Carbohydrates: | 59 g | Dietary Fiber: | 8 g | Cholesterol: | 54 mg | |||
| Fat: | 17 g | Sodium: | 935 mg | Saturated Fat: | 9 g | |||
| Protein: | 31 g | Potassium: | 29 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | 200% dv vitamin a, 583 mg calcium (60% dv), 107 mcg folate (27% dv). | |||||||
| Exchanges: | 3 starch, 1 vegetable, 1/2 reduced-fat milk, 2 medium-fat protein, 1/2 fat | |||||||
| Note: | A serving of our mac and cheese provides 578 mg calcium, about half of an average adult's daily requirement. Traditional Mac & Cheese: 664 calories, 18 grams saturated fat, 4 grams fiber Updated Mac & Cheese: 503 calories, 9 grams saturated fat | |||||||
Member Comments On...
Updated Mac & Cheese
13 |
family_110308 says:
I think my child like it. I will make it for them.
2 |
family_110308 says:
It's good. I will make it for my family.
Join Us