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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.



READER'S COMMENT:
"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

04/14/2010
Anonymous

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!

Comments
03/29/2010

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.

Comments
03/23/2010
Anonymous

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!

Comments
03/08/2010
Anonymous

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.

Comments
01/19/2010
Anonymous

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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