Baked Mac & Cheese

• 3 tablespoons plain dry breadcrumbs, (see Tip)
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce or 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
• Freshly ground pepper, to taste
• 8 ounces (2 cups) whole-wheat elbow macaroni, or penne

1. 1
2. Put a large pot of water on to boil. Preheat oven to 450u0b0F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
3. 2
4. Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
5. 3
6. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup 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, salt and pepper.
7. 4
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. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
9. 5
10. Bake the casserole until bubbly and golden, 25 to 30 minutes.

breadcrumbs, extravirgin olive oil, paprika, frozen spinach, lowfat milk, allpurpose, cheddar cheese, lowfat cottage cheese, ground nutmeg, salt, freshly ground pepper, macaroni

Taken from www.epicurious.com/recipes/member/views/baked-mac-cheese-51898801 (may not work)