Delicious, cheesy and healthy, this incredible recipe has it all.
While macaroni and cheese is known for its indulgent ingredients there’s still a way to enjoy this tasty dish without the guilt.
A twist on a classic, this slightly ‘healthier’ macaroni and cheese dish works great on its own or paired with a fresh garden salad.
This recipe includes a cheesy sauce, made up of low-fat milk, cheddar cheese and low fat cottage cheese, mixed through macaroni pasta, completed with a layer of spinach.
Great to have on-hand, this fantastic dish can be frozen for up to two months – perfect for those nights you don’t feel like cooking.
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- 1 3/4 cup low-fat milk
- 3 tbsp all-purpose flour
- 2 cups grated cheddar cheese
- 1 cup low fat cottage cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp ground nutmeg
- 300g frozen spinach, thawed
- 225g macaroni
- 1/4 toasted wheat germ (found in local supermarket)
- Spray baking dish with cooking spray.
- In small bowl whisk, 1/4 cup of milk and flour until smooth.
- In medium saucepan, heat remaining 1 1/2 cup milk over medium heat, while steaming.
- Add flour mixture and cook for three minutes (whisk constantly).
- Remove from heat, stir in cheddar cheese until melted.
- Stir in cottage cheese, salt, pepper and nutmeg.
- Cook spinach, according to package directions then drain.
- Rinse under cold water, squeeze out excess moisture.
- Cook macaroni in large pot of boiling (lightly salted) water for five minutes.
- Drain, rinse with cold water, drain again.
- In large bowl, stir together cheese sauce and macaroni.
- Spread half of macaroni mixture in baking dish, spoon spinach over top.
- Spread remaining macaroni mixture over spinach layer, sprinkle with wheat germ.
- Bake for 40 minutes or until golden.