Recipes - add a little spice to your life!

Recipes add a little spice to your life!

Veggie-Stuffed Macaroni and Cheese_small

Veggie-Stuffed Macaroni and Cheese

Prep time:
5 minutes 
Cooking time:
50 minutes 
Total time:
55 minutes 
Ease of prep:
Easy 
Makes 6 Servings
 
Portion size:
1 1/2 cups 

x 6 servings

Nutrition Per Serving

Calories:
330.0 
Carbohydrates:
38.0g
Protein:
25.0g
Fat:
9.0g
Cholesterol:
34.0mg
Sodium:
535.0mg

Exchanges

Starch:
2.0 
Vegetable:
1.0 
Fruit:
0.0 
Meat:
2.5 
Fat:
0.0 
Milk:
0.0 
Print

Comfort food gets a makeover. Swap out traditional ingredients for lower-calorie and healthier ones. This recipe uses whole-wheat macaroni, whole-wheat breadcrumbs, reduced-fat Cheddar cheese, low-fat cottage cheese and non-fat milk.

Ingredients

  • 8  ounce(s)  dry, whole-wheat elbow macaroni, fusilli, or penne
  • 2  Tbsp  whole-wheat breadcrumbs
  • 1  tsp  melted butter
  • 1/4  tsp  paprika
  • 1 3/4  cup(s)  nonfat milk
  • 3  Tbsp  all-purpose flour
  • 2  cup(s)  reduced-fat Cheddar cheese, shredded
  • 1  cup  low-fat cottage cheese
  • 1/4  cup  Parmesan cheese, grated
  • 1  pinch  grated nutmeg
  • 1/2  tsp  salt
  • 1  pinch  freshly ground black pepper
  • 6  cup(s)  fresh spinach, about 1 pound, shredded
  • 1 1/2  cup(s)  canned diced tomatoes, with liquid

Directions

  1. Preheat the oven to 375°F.
  2. Lightly coat a 9-by-13-inch baking dish with cooking spray.
  3. Cook the pasta according to the package directions. Drain and set aside.
  4. Mix the breadcrumbs, butter, and paprika in a small bowl and set aside.
  5. Heat 1 1/2 cups milk in a 4-to 5-quart nonstick saucepan over medium-high heat until steaming.
  6. Whisk the remaining 1/4 cup milk and the flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce thickens and simmers, 3 to 7 minutes. Remove the pan from the heat.
  7. Add the Cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
  8. Spread half of the pasta mixture into the baking dish. Place the spinach evenly on top, then diced tomatoes. Spread the remaining pasta mixture over the tomatoes and sprinkle with the breadcrumb mixture.
  9. Bake until bubbly and golden, 25 to 30 minutes.

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