Light Macaroni And Cheese With Spinach - cooking recipe

Ingredients
    1 3/4 cups low-fat milk, divided
    3 tablespoons all-purpose flour
    2 cups grated extra-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 (10 ounce) package frozen spinach, thawed
    8 ounces elbow macaroni
    1/4 cup toasted wheat germ
Preparation
    Heat oven to 400F.
    Spray 8\" square baking dish with nonstick cooking spray.
    In small bowl, whisk 1/4 cup of the milk and flour until smooth.
    In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
    Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
    Remove from heat; stir in cheddar cheese until melted.
    Stir in cottage cheese, salt, pepper and nutmeg.
    Cook spinach according to package directions; drain.
    Rinse under cold running water; squeeze out excess moisture.
    Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
    (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
    Drain again.
    In large bowl, stir together cheese sauce and macaroni.
    Spread half of the macaroni mixture in baking dish; spoon spinach over top.
    Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
    (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.
    TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
    VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
    Omit the nutmeg.
    Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
    Omit spinach.
    Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
    Replace spinach with pepper mixture.

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