Updated Mac & Cheese

• 2 cups grated extra-sharp cheddar cheese, 6 ounces
• 3 tablespoons all-purpose flour
• 1 teaspoon extra virgin olive oil
• 1 cup low fat cottage cheese
• 18 teaspoon ground nutmeg
• 1 34 cups 1% low-fat milk, divided
• 10 ounces frozen spinach
• 14 teaspoon paprika
• 3 tablespoons plain breadcrumbs
• 12 teaspoon salt
• 2 cups whole wheat macaroni

1. Put a large pot of lightly salted water on to boil.
2. Preheat oven to 450F Coat an 8-inch square (2-quart) baking dish with cooking spray.
3. Mix breadcrumbs, oil and paprika in a small bowl.
4. Cook spinach according to package directions.
5. Drain and refresh under cold water; press out excess moisture.
6. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming.
7. 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.
8. Remove from heat and stir in Cheddar until melted.
9. Stir in cottage cheese, nutmeg, salt and pepper.
10. Cook pasta for 4 minutes, or until not quite tender.
11. (It will continue to cook during baking.)
12. Drain and add to the cheese sauce; mix well.
13. Spread half the pasta mixture in the prepared baking dish.
14. Spoon the spinach on top.
15. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
16. Bake the casserole until bubbly and golden, 25 to 30 minutes.

cheddar cheese, allpurpose, extra virgin olive oil, cottage cheese, ground nutmeg, milk, frozen spinach, paprika, breadcrumbs, salt, whole wheat macaroni

Taken from www.food.com/recipe/updated-mac-cheese-340995 (may not work)