Light Macaroni and Cheese with Spinach - Trisha
Ingredients
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups gratedextra-sharp cheddar cheese
(8 oz.)1 cup low fat cottage cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground nutmeg
1(10ounce)package frozen spinach, thawed
8 ounces elbow macaroni
1/4 cup toasted wheat germ
Directions
1Heat oven to 400F.
2Spray 8" square baking dish with nonstick cooking spray.
3In small bowl, whisk 1/4 cup of the milk and flour until smooth.
4In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
5Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
6Remove from heat; stir in cheddar cheese until melted.
7Stir in cottage cheese, salt, pepper and nutmeg.
8Cook spinach according to package directions; drain.
9Rinse under cold running water; squeeze out excess moisture.
10Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
11(Macaroni will continue to cook while baking.) Drain; rinse with cold water.
12Drain again.
13In large bowl, stir together cheese sauce and macaroni.
14Spread half of the macaroni mixture in baking dish; spoon spinach over top.
15Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
16(Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
17TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
