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Sensible Soul Food |
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Updated Mac & Cheese |
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The fat grams can be lowered even more by using 2% cheddar cheese. I buy it already grated in a 2 cup package. I also use 16 ounces of spinach. Add a fresh fruit salad and you have a meal!
Ingredients Makes 4 servings 3 tablespoons plain dry breadcrumbs 1 teaspoon extra-virgin olive oil ¼ teaspoon paprika 1 16-ounce or 10-ounce package frozen spinach 1 ¾ 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 ½ teaspoon salt, or to taste Freshly ground pepper to taste 8 ounces (2 cups) whole-wheat elbow macaroni or penne
Directions Put a large pot of lightly salted water on to boil. Preheat oven to 450 degrees 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.
Tips 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 Author EatingWell.com on Category Side Dish Food Group Pasta Calories 503 Carbohydrates 60 g Fiber 8 g Fat 17 g Protein 31 g Sugars Sodium 935 mg Cholesterol 54 mg |