This was very good. I was very pleased with the result. I left out the bread crumbs because I felt they were unnecessary. I also used fat free cottage cheese and 1 3/4 cup extra sharp cheddar and 1/4 monterey jack. 10 oz. of frozen spinach did the trick 16 oz. probably would have been too much. I did use the nutmeg (most people didn't) and could not tell that it was in there...next time i think i will take out a little of the spinach and add some brocolli.. just to see what its like
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.
65 Reviews for Baked Mac & Cheese
I just wanted to comment and say that I use Skim Milk for all my mac & cheese dishes. It gets just as thick it does take a little longer. It is worth it to me because it is even less in fat. I make my own bechamel sauce with the Skim Milk and add the low fat cheese. Works great for me!
I love making mac 'n cheese...but for this version, I wanted to get in some fresh apples. Apples and blue cheese go really well together...so why not? I made my version Blue Cheese Mac 'n Cheese http://tiny.cc/82ip8, and topped with freshly chopped apple.
I read the reviews and altered the recipe at some others' suggestions:
- added 1 onion (diced and browned in a fry pan) and 1 can of italian seasoned diced tomatoes to squeeze in more veggies
- mixed everything together instead of layering
- no bread crumbs (just making it for me to eat over a few days, so thanks to whoever mentioned they would get soggy!); added a thin layer of cheese on top instead
- used low-fat bag mix of asiago/parm/mozzarella/etc
It's really delicious and reheats well (about 2 min in the microwave)!! I think next time I would add more seasoning - more garlic (I added some), more salt, maybe some thyme... but in general, it's really great so just perfecting!
This is a great recipe. I doubled the recipe and made it in a 9x13 " pan, which worked well. My only changes were to use a cheddar and sharp cheddar combo and to use half whole wheat noodles and half regular because I had them on hand. It is not a rich, intense mac and cheese, but I don't think that's the intention. Its kind of refreshing to not feel like your heart is going to stop shortly after finishing your meal.