September 24, 2010
yum
I tried this recipe this week and loved it. Instead of sharp cheddar, I used mild cheddar "laced" with a chunk of pepper cheese and, the most important thing - use organic spinach - please... Spinach is a super food but it is drenched in pesticides. If you have ever grown this tender green you would understand how inviting its leaves are to the bug world and the way agriculture responds is to nearly soak it in chemical. Anyway, this is really good and a great way to eat spinach.
Baked Mac & Cheese
Mac & 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.
4 servings | Active Time: 25 minutes | Total Time: 55 minutes
Ingredients
- 3 tablespoons plain dry breadcrumbs, (see Tip)
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon paprika
- 1 16-ounce or 10-ounce package frozen spinach, thawed
- 1 3/4 cups low-fat milk, divided
- 3 tablespoons all-purpose flour
- 2 cups shredded extra-sharp Cheddar cheese
- 1 cup low-fat cottage cheese
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 8 ounces (2 cups) whole-wheat elbow macaroni, or penne
Preparation
- Put a large pot of 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. Place spinach in a fine-mesh strainer and 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.
Nutrition
Per serving : 576 Calories; 22 g Fat; 11 g Sat; 2 g Mono; 69 mg Cholesterol; 63 g Carbohydrates; 37 g Protein; 9 g Fiber; 917 mg Sodium; 403 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 3 1/2 medium-fat meat
Tips & Notes
- Make Ahead Tip: 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.
- Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.
Forget all that I have ever said about decluttering…I retract it all. Keep everything!! A spontaneous moment occurred yesterday that I value beyond any satisfaction a tidy organized house could ever give me. Elizabeth asked if I had any of my mother’s clothes – she loves to wear vintage. Well, I do, and so began the journey, nearly two hours later we had dug in the annals of every closet and drawer and found perfectly fitting blouses, dainty handkerchiefs to tie back her hair with, red loafers that fit just right, and long black gloves with little pearl buttons; I felt so near to my mother through my daughter – who never knew her, but in many ways, is her. I am a bit sad that I did lose my way this summer and threw away some of her clothes –she died 13 years ago and I thought it “was time”. Anyway, just wanted to post and share this moment that supersedes any declutter advice I have ever read. There are no worldly moments that can compare to those that are spiritually based.
