Baked Mac & Cheese

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (678 votes)

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.

"Wow, gotta say in 14 yrs of marriage, this is the first time my husband [mac & cheese afficionado] liked homemade however, unlike my usual creedo, I did tweak a bit. I pretty much used this recipe as a basic & made only slight...
Baked Mac & Cheese

67 Reviews for Baked Mac & Cheese


We did this as a science project to show that eating more nutritiously doesn't cost more. I would like to point out that the addition of cottage cheese really increases the protein value compared to other prepared or even scratch mac & cheese recipes. The spinach adds fiber and vitamins and the whole wheat pasta adds fiber as well. But this one scored the very highest, by a long stretch, in protein. And it also tastes really good!


Tasty, but the preponderance of spinach, while adding plenty of good nutrition, gave the dish a mushy texture (and I did squeeze most of the moisture out of the spinach). I might try making the dish again with less than the 16 ounces of spinach I put in this time.


This was unbelievably good! Since I'm a cheese lover, I put a layer of grated cheddar cheese on top of the spinach layer. I left off the bread crumbs and oil (saved calories there), and topped it off with another thin layer of cheddar cheese. Yummy!


If you don't want to put a vegetable into the dish, add 1/4 cup of chicken broth or 1/4 cup of the juices from a can of collard greens, string beans or any other green vegetable you prefer. Very delicious.


Loved it! My girlfriend was extremely skeptical, but said she thought it was amazing and that we should make it again, using all whole-wheat noodles next time.

Didn't use the nutmeg, and used half part-skim mozzerella and half cheddar. Did a mix of whole wheat and regular rotini, and a full 16 oz bag of spinach, which she thought was a little much and I loved. Next time, all whole-wheat pasta, and I'll smash a clove or two and sautee that before starting the sauce.

Minneapolis, MN


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