This version, which EatingWell contributor Patsy Jamieson developed, is one of my favorite recipes in the whole book. It’s healthier than traditional versions of mac-and-cheese, thanks to a lighter sauce, spinach in the middle and a golden breadcrumb topping.
Here’s how it stacks up nutritionally:
- Cut calories by 43%
- Cut total fat by 66%
- Cut saturated fat by 68%
- Added folate and fiber
How We Did It
- Add spinach to increase nutrients.
- Low-fat milk replaces whole milk to cut down on fat and calories.
- Use whole-wheat pasta instead of refined white pasta to boost fiber.
- Replace some of the regular (full-fat) cheese with low-fat cottage cheese, which has great creamy texture.