Ingredients
- 3 tablespoons plain dry breadcrumbs
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon paprika
- 1 (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
- 8 ounces whole wheat elbow macaroni
Preparation
- Put a large pot of water on to boil. Preheat oven to 450 degrees. Coat a 8 inch square 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 of milk in a large heavy saucepan over medium heat until steaming.
- Whisk remaining 1/4 cups 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, and salt.
- Cook pasta for 4 minutes or until tender. Drain and add to the cheese sauce, mix well. Spread half the mixture in the prepared dish.
- Spoon the spinach on top. Top with the remaining pasta. Sprinkle with breadcrumb mixture
- Bake casserole until bubbly and golden 25 to 30 minutes.
Notes – Serves 4
