Three Cheese Macaroni and Cheese
Cottage cheese lends a tanginess to the cheddar cheese sauce in this rendition of the well-loved side dish casserole. A Parmesan and crumb topping further enhances the cheesiness.
Ingredients
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12 ounces uncooked elbow macaroni
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2 cups low-fat (1%) milk
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2 tablespoons all-purpose flour
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1-1/2 cups shredded 2% sharp cheddar cheese (6 ounces)
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1/2 cup low-fat (1%) cottage cheese
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1 teaspoon dry mustard powder
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1/8 teaspoon ground cayenne pepper
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3/4 teaspoon salt
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1 package (6 ounces) fresh baby spinach
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2 tablespoons plain dry breadcrumbs
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2 tablespoons grated Parmesan cheese
Directions
1.
Heat oven to 350 F. Coat a 2-1/2- or 3-quart baking dish or six 10- to 12-ounce ramekins with nonstick cooking spray.
2.
Cook pasta following package directions. Drain and return to the pot.
3.
While the pasta cooks, combine milk and flour in a medium-size saucepan and whisk until smooth. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens slightly. Remove from heat and add cheddar cheese, whisking until smooth. Whisk in cottage cheese, dry mustard, cayenne and salt.
4.
Stir cheese sauce into pasta. Gently fold in spinach in two additions.
5.
Spoon mixture into the prepared baking dish. Stir together breadcrumbs and Parmesan cheese. Sprinkle on top.
6.
Bake at 350 F for 25 to 30 minutes for large dish, 20 minutes for ramekins or until heated through. Remove from oven; let stand for 10 minutes before serving.
Nutrition information
Calories 379, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 24 mg, Sodium 577 mg, Carbohydrate 53 g, Fiber 3 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Classic Baked Macaroni and Cheese
Secret Ingredient: panko breadcrumbs The crunchy breading often used in Japanese fried foods gives baked dishes a crispy topping similar to broiled cheese. Garlic and onion powder add zing to the cheese sauce here without compromising on creaminess.
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