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Baked Macaroni and Cheese Recipe

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This recipe for Baked Macaroni and Cheese, by , is from THE SMYTH FAMILY TREE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Storm Smyth (Lr. Sackville, N.S.)

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons plain dry breadcrumbs
1 teaspoon extra-virgin olive oil
teaspoon paprika
1 package (16 ounces) frozen spinach thawed
1 cups low-fat milk (divided)
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
⅛ teaspoon ground nutmeg
teaspoon salt
Freshly ground pepper (to taste)
8 ounces (2 cups) whole-wheat elbow macaroni or penne

Directions:
Directions:
1. Put a large pot of water on to boil. Preheat oven to 450F. Coat an 8-inch-square (2 quarts) baking dish with cooking spray.

2. Mix breadcrumbs, oil, and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

3. Heat 1 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 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.

4. 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.

5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Mac and cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole wheat pasta adds robust flavor and extra fiber.

 

 

 

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