Baked Mac & Cheese

Nothing beats creamy, bubbly mac and cheese on a chilly evening! This healthier version will make your whole family happy while sneaking in some good-for-you spinach. You’ll love how it gives you all that comfort food satisfaction with extra protein and nutrients.

Recipe Details

Timing & Servings: Cook Time: 25 minutes, Additional Time: 30 minutes, Total Time: 55 minutes, Serves: 4 people.

Nutrition Profile: High-Calcium, Bone Health, Healthy Pregnancy, Healthy Aging, Healthy Immunity, High-Fiber, Vegetarian, High-Protein.

Nutrition Facts (per serving): 584 Calories, 24g Fat, 60g Carbs, 38g Protein.

Ingredients You’ll Need

Plain dry breadcrumbs: You’ll need 3 tablespoons for that perfect golden, crunchy topping. I love how they add such a nice texture contrast to the creamy pasta underneath!

Extra-virgin olive oil: Just 1 teaspoon to help those breadcrumbs get beautifully golden. It also adds a subtle richness to the dish.

Paprika: A quarter teaspoon gives the topping a lovely color and mild smoky flavor. Don’t skip this little touch!

Frozen spinach: One 16-ounce or 10-ounce package, thawed completely. This is our secret veggie layer that makes the dish so much more nutritious.

Low-fat milk: You’ll use 1¾ cups total, divided between making the sauce smooth and creating that creamy base. It keeps things lighter but still delicious.

All-purpose flour: Just 3 tablespoons to thicken up that cheese sauce perfectly. This helps everything come together beautifully.

Extra-sharp Cheddar cheese: 2 cups shredded gives you all that amazing cheesy flavor we’re after. The sharp variety really makes a difference!

Low-fat cottage cheese: 1 cup adds extra protein and makes the sauce super creamy. Trust me on this one – it’s a game changer!

Ground nutmeg: Just ⅛ teaspoon adds a warm, cozy flavor that makes cheese sauces taste amazing. A little goes a long way.

Salt and pepper: ¼ teaspoon salt plus freshly ground pepper to taste. Season it just how your family likes it!

Whole-wheat elbow macaroni: 8 ounces (about 2 cups) gives you extra fiber and a nutty flavor. You can use penne if that’s what you have on hand!

How to Make Baked Mac & Cheese

Step 1: Put a large pot of water on to boil for your pasta. Preheat your oven to 450°F. Coat an 8-inch-square baking dish with cooking spray so nothing sticks.

Step 2: Mix your breadcrumbs, olive oil, and paprika in a small bowl. Place the thawed spinach in a fine-mesh strainer and press out all that excess water – this step is really important!

Step 3: Heat 1½ cups of milk in a large heavy saucepan over medium-high heat until it’s steaming. Whisk the remaining ¼ cup milk with flour in a small bowl until completely smooth. Add this to the hot milk and cook, whisking constantly, until the sauce simmers and thickens up nicely, about 2 to 3 minutes.

Step 4: Remove the sauce from heat and stir in your Cheddar cheese until it’s all melted and smooth. Then stir in the cottage cheese, nutmeg, salt, and pepper. Your cheese sauce is ready!

Step 5: Cook your pasta for just 4 minutes – it should be not quite tender since it’ll keep cooking in the oven. Drain it well and add to your cheese sauce, mixing everything together really well.

Step 6: Spread half the pasta mixture in your prepared baking dish. Spoon all that spinach evenly on top. Then add the remaining pasta and sprinkle with your breadcrumb mixture.

Step 7: Bake the casserole until it’s bubbly and golden brown on top, about 25 to 30 minutes. Let it cool for just a few minutes before serving!

Easy and Quick Baked Mac & Cheese Version

Want to make this even faster? You can use pre-shredded cheese and skip making your own breadcrumbs! Just grab some store-bought panko breadcrumbs – about 3 tablespoons mixed with that teaspoon of olive oil and paprika. You can also use fresh spinach instead of frozen – just wilt about 4 cups of fresh baby spinach in a pan with a little water, then squeeze out the moisture. This saves you the thawing time!

Serving Ideas

This mac and cheese is pretty much a complete meal all by itself with all that protein and veggies! If you want to add a little something extra, a simple green salad with vinaigrette or some roasted broccoli makes a perfect side. Garlic bread is always a hit with the kids too!

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just pop individual portions in the microwave for about 1-2 minutes, or reheat the whole dish in a 350°F oven for about 15 minutes until warmed through. You can also freeze this for up to 3 months – just thaw in the fridge overnight before reheating.

Substitutions

No cottage cheese? You can use ricotta instead for the same creamy texture. If you don’t have whole-wheat pasta, regular pasta works just fine. You can swap the Cheddar for any sharp cheese you love – Gruyere or sharp white Cheddar are both amazing. For a dairy-free version, try using your favorite plant-based milk and vegan cheese alternatives.

Pro Tips

• Squeeze that spinach really well: Getting all the water out prevents your mac and cheese from getting watery. I like to wrap it in paper towels and really press hard!
• Don’t overcook the pasta: It should still have a little bite since it’ll finish cooking in the oven. This prevents mushy pasta!
• Let the cheese sauce cool slightly: Before mixing with the pasta, let it cool for just a minute so the pasta doesn’t get gummy.
• Make it ahead: You can assemble this completely and refrigerate for up to 2 days before baking. Just add about 10 extra minutes to the baking time if it’s cold from the fridge.

FAQs

Can I make this without the spinach?

You bet! Just skip the spinach layer completely and use all the pasta mixture in one layer instead of two. It’ll still be absolutely delicious, just not quite as nutritious.

What if I don’t have cottage cheese?

Sure! You can use ricotta cheese, cream cheese (use about ¾ cup), or even add an extra ½ cup of shredded cheese instead. The texture will be slightly different but still really good.

Can I use a different type of pasta?

Absolutely! Penne, shells, rotini, or any short pasta shape works great. Just stick with the same amount – about 8 ounces total.

How do I know when it’s done baking?

Look for golden brown edges and a bubbly top! The center should be hot all the way through. If the top is browning too fast, just cover it with foil for the last few minutes.

Final Thoughts

I’d love to hear how this turns out for you! Did your family notice the sneaky spinach, or did they just devour it without a word? Drop me a comment and let me know what you think – your feedback always makes my day!