Mac & Cheese
	3 Tbs    plain dry breadcrumbs   1 tsp    extra-virgin olive oil   1/4 tsp    paprika   1   16-ounce or 10-ounce package frozen spinach   1 3/4 cups    1% milk, divided   3 Tbs    all-purpose flour   2 cups    grated extra-sharp yellow Cheddar cheese (6 ounces)   1 cup    low-fat (1%) cottage cheese   1/8 tsp    ground nutmeg   1/2 tsp    salt, or to taste     Freshly ground pepper to taste   8 oz    whole-wheat elbow macaroni or penne     1 Put a large pot of lightly salted water on to boil. Preheat oven to 450°F. Coat an 8-inch square (2-quart) baking dish with cooking spray. 2 Mix breadcrumbs, oil and paprika in a small bowl; set aside. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture. Set aside. 3 Heat 1 1/2 cups milk in a large heavy non-stick saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper. 4 Alternatively, heat 1 1/2 cups milk in microwave until steaming; 3 minutes. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; stir into the hot milk and microwave until the sauce simmers and thickens, about 2 minutes at 50% power. Watch closely to avoid boiling over!. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper. 5 Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. 6 Bake the casserole until bubbly and golden, 25 to 30 minutes. Serve. 7 Alternatively, freeze for up to 3 months. Thaw in refrigerator and bake for 35 to 45 minutes until bubbly and golden.   Servings: 4    Cooking Tips Reheat leftovers at 350 degrees for 35 minutes.    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author.           Amount Per Serving       Calories   503.00   Calories From Fat (30%)   148.86       % Daily Value Total Fat 17.00g   26%   Saturated Fat 9.00g   45%   Cholesterol 54.00mg   18%   Sodium 935.00mg   39%   Carbohydrates 60.00g   20%   Dietary Fiber 8.00g   32%   Net Carbohydrates 52.00g       Protein 31.00g   62%     Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.