This was very very good. I have since brought it to 2 potlucks. I timed it to be done and I cooked it in a clay baking dish and it remained very warm. It is really too much for a 2 quart dish. I went back and calculated the amounts from the ingredients, and it is at least 9 cups of "stuff" once you include the spinach and cheese. I doubted the error and when I made a quadruple batch in a baker that is at least 8 quarts I needed to use a second dish for the extras. I now make it in an oblong casserole that is larger than 2 quarts or I double it and make it in my larger clay baking dish. I always use yellow mustard and worcestershire sauce in my mac & cheese and I did in this one and it turns out well. I also use some Old Bay in the topping along with the paprika.
Baked Mac & Cheese
Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber.
67 Reviews for Baked Mac & Cheese
We LOVE this recipe. It has become our family's staple mac n cheese.
I cut even more calories by using fat free milk and cottage cheese, as well as 2% milk sharp cheddar. Still delish.
This is pretty good, considering its a healthier option, nice and creamy and cheesy enough. Two changes I would make when I make it again would be to leave out the nutmeg (kinda weird) and leave off the breadcrumbs (not really necessary)
This mac and cheese recipe is the BEST. I like to do it with a layer of peas instead of the spinach.
—Anonymous, Weehawken, NJ