Ingredients
- 1/2 cup breadcrumbs (plain, dry)
- Melted butter (about 2 tablespoons should be enough)
- 1/4 teaspoon paprika
- 16 ounces spinach (one frozen 16 ounce package, thawed and squeezed-dry)
- 1 3/4 cups milk, divided (whole milk)
- 3 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 8 ounces cheddar cheese (extra-sharp cheddar cheese)
- 1 cup cottage cheese (creamed cottage cheese, not the dry stuff)
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 8 ounces macaroni, dry (whole-wheat elbow macaroni, 2 cups)
How to Make
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Step 1: Put a pot of lightly salted water on to boil (to cook pasta).
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Step 2: Preheat oven to 450°F.
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Step 3: Coat an 8-inch square (2-quart) baking dish with cooking spray.
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Step 4: In a small bowl combine breadcrumbs with melted butter and paprika.
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Step 5: Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture.
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Step 6: Heat 1 1/2 cups whole milk in a large heavy saucepan over medium-high heat until steaming.
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Step 7: Whisk remaining 1/4 cup whole milk with the flour and garlic powder 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 cheese until melted. Stir in cottage cheese, nutmeg, salt and pepper.
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Step 8: 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.
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Step 9: Spread half the pasta mixture in the prepared baking dish.
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Step 10: Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
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Step 11: Bake until bubbly and golden, 25 to 30 minutes.
We hope you enjoy this recipe!
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