Macaroni Cheese with Spinach

A crusty macaroni cheese is pure comfort food – and it can be a Magic food as well.

A crusty macaroni cheese is pure comfort food – and it can be a Magic food as well. We’ve improved the dish with your blood sugar in mind by using whole-wheat pasta, a lightened cheese sauce, a surprise layer of spinach and a topping of wheat germ. You can assemble the recipe to halfway through Step 5 in advance, then cover and keep in the refrigerator for up to 2 days before baking or freeze for up to 3 months (thaw in the refrigerator before baking).

[quicklook-recipe prep_time=”15 min” cook_time=”50 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]


  • 1 ½ cups 1 % milk
  • 3 tablespoons plain flour
  • 6 ounces mature Cheddar cheese, grated
  • 1 cup low-fat cottage cheese
  • Good pinch of grated nutmeg


  • 1⁄2 teaspoon salt, or to taste
  • Freshly ground black pepper to taste
  • 10 ounces frozen spinach
  • 8 ounces whole-wheat macaroni
  • 4 tablespoons toasted wheat germ


[step-list-wrapper title=”How to make it ” time=”65 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 400°F. Coat a 8-inch square baking dish (2 liter capacity) with cooking spray. Bring a large pan of lightly salted water to the boil for cooking the macaroni.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Whisk 4 tablespoons of the cold milk with the flour in a small bowl until smooth. Heat the remaining milk in a heavy medium saucepan over a medium heat until steaming. Add the flour mixture and cook, whisking constantly, for 2–3 minutes or until the sauce boils and thickens. Remove from the heat. Add the Cheddar cheese, stirring until melted. Stir in the cottage cheese, nutmeg, salt and pepper.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Cook the spinach according to the instructions on the pack. Drain, refresh under cold water and press out excess moisture.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Cook the macaroni, stirring often, in the boiling water for 4–5 minutes or until not quite tender. (The macaroni will continue to cook during baking.) Drain, rinse with cold running water and drain again. Mix together the macaroni and cheese sauce in a large bowl.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Spread half the macaroni cheese in the baking dish. Spoon the spinach on top and cover with the remaining macaroni mix. Sprinkle with the wheat germ. Bake for 35–45 minutes or until bubbling and golden. Serve hot.[/step-item]

[nutrition-info calories=”365″ calories_fat=”” fat=”12.8 g” sat_fat=”7.5 g” choles=”1.5 g” sodium=”” carbs=”40 g” sugars=”” protein=”23 g” fiber=”5 g”] [/nutrition-info]


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Originally Published in Reader's Digest