Macaroni and Cheese with Spinach

spinach mac-and-cheese casserole and single servingMakes 8 servings | Serving size: 1/2 cup


12 ounce whole-wheat pasta shapes (3 cups)
4 Tablespoons plain dry breadcrumbs
1 teaspoon olive oil
Dash of paprika
10 ounce package frozen spinach
1½ cups 1% milk, divided
3 Tablespoons flour
1½ cups grated reduced-fat cheddar cheese
1 cup low-fat and low-sodium cottage cheese
Salt and pepper to taste


  1. Bring a large pot of water to boil to cook pasta. Preheat oven to 400°F. Coat an 11×13 baking dish with cooking spray.
  2. Cook pasta in boiling water for about 8 minutes, or until not quite done (pasta will still cook while baking in oven). Drain pasta and set aside.
  3. Mix breadcrumbs, oil and paprika in a small bowl and set aside. Cook spinach according to package directions and drain. Set spinach aside.
  4. Heat 1¼ cups of milk in a large heavy saucepan over medium heat, until steaming. Do not boil milk. Wisk remaining ¼ cup milk and flour in a small bowl until smooth; add mixture to the hot milk and stir constantly until the sauce simmers and thickens (about 2-3 minutes). Remove from heat and stir in cheddar cheese until melted.  Stir in cottage cheese, add salt and pepper if desired.
  5. Add cheese mixture to cooked pasta and mix well. Spread half the pasta mixture into the baking dish and spoon spinach on top. Top with remaining pasta and breadcrumbs.
  6. Bake uncovered for 25 minutes; or until bubbly and golden brown.

Macaroni and Cheese with Spinach Food Nutrition Facts Label