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!
very good...left out some stuff 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
Satisfied my comfort food craving I made this Mac & Cheese last night to satisfy a winter comfort food craving. I read the reviews ahead of time. For those that found it bland perhaps you didn't use good sharp cheddar cheese? I used good quality 5 year old cheddar and I thought the taste was great. Next time I'd like to try adding Gruyere cheese for more depth of flavour. I doubled the bread crumb crust because it didn't seem to cover the dish enough otherwise. I also used a fresh bag of spinach instead of frozen. I added a touch of salt while eating. So for those that found it bland try good 5 year cheddar add gruyere maybe and a touch more salt... some suggested garlic salt... I'd like to try that too. Lots of comments mention the fat content as well... Well it's definitely an improvement on the traditional recipe. Using low fat cottage cheese worked really nicely. And low fat milk instead of cream - seemed to work just fine. I will make this again! Pros: Delicious and easy Cons: High fat but an improvement on traditional recipes
Healthy creamy dishes do exist! 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!