Mac and cheese is the ultimate comfort food, and our healthier version doesn’t compromise on taste. We’ve combined the robust flavour of extra-sharp Cheddar with creamy low-fat cottage cheese to create a luscious sauce. A hidden layer of spinach adds a nutritional boost, making it easier for picky eaters to enjoy their greens. Using whole-wheat pasta not only introduces a hearty flavour but also increases the fibre content, making this dish both satisfying and wholesome.
Ingredients
- 3 tablespoons plain dry breadcrumbs
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon paprika
- 1 16-ounce or 10-ounce package frozen spinach, thawed
- 1 ¾ cups milk, divided
- 3 tablespoons all-purpose flour or gluten free flour
- 2 cups shredded extra-sharp Cheddar cheese
- 1 cup cottage cheese
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon Himalayan salt
- Freshly ground pepper, to taste
- 8 ounces (2 cups) whole-wheat elbow macaroni, or penne or gluten free pasta
Instructions
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Bring a large pot of water to a boil. Preheat oven to 450°F (230°C) and lightly coat an 8-inch square (2-quart) baking dish with cooking spray.
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In a small bowl, mix breadcrumbs, oil, and paprika. Place spinach in a fine-mesh strainer and press out excess moisture.
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Heat 1 ½ cups milk in a large saucepan over medium-high heat until steaming. In a small bowl, whisk the remaining ¼ cup milk with flour until smooth. Gradually add to the hot milk, whisking constantly until thickened, about 2–3 minutes. Remove from heat and stir in Cheddar until melted. Mix in cottage cheese, nutmeg, salt, and pepper.
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Cook pasta for 4 minutes until slightly underdone (it will finish cooking in the oven). Drain and stir into the cheese sauce.
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Spread half the pasta mixture into the prepared baking dish. Layer the spinach on top, then add the remaining pasta. Sprinkle with the breadcrumb mixture.
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Bake for 25–30 minutes, until bubbly and golden brown. Serve warm.
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