This was a great recipe, but the next time I make it I will adjust it slightly. The kids (and even me and my husband) didn't care too much for the spinach and the nutmeg made it a bit too sweet for our liking. I think by using brocolli next time and less (if any) nutmeg will make this a 'perfect' recipe in our books!
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
I was a bit worried how it would turn out with the spinach, but we both loved the flavor it added. For once - the only words coming out of my husbands mouth were: "This is great!" and "Is there more?"
This is especially good using hot paprika and adding 1/2 tsp truffle oil. I made the version of the recipe included in the The Essential EatingWell Cookbook, and there were two differences: The cookbook specifies that 2 cups of cheese should be 6 oz, and it calls for 1/2 tsp of salt instead of 1/4. The stats listed in the book are 503 calories, 935mg of sodium, 17g of fat (9g saturated), 60g carbs (8g fiber) and 31g protein. The stats in the web version seem consistent with using 8oz cheese instead of 6oz.
This was a great hit with my otherwise picky husband. I used fresh spinach instead of frozen since that is what I had on hand and colby cheese instead of cheddar. It made the final product a little bit more runny than expected but husband said it was great. I also used extra cheese on the top instead of bread crumbs and it turned out amazing.
This is a super-easy mac and cheese recipe that the whole family will love! Tasty, light and healthy. What more could you want in your baked mac & cheese?