YUM - Mac and Cheese with a side of Spinach, please!

Tonight's dinner only took 3 hours.  Juuuust kidding...it took 2, but it was glorious.  So so glorious.  

Unfortunately, I am a mac and cheese addict.  To the core.  Nowadays I try to use Annie's organic mac and cheese when I want some, but mostly I just avoid the stuff.  Especially if I'm out.  That's why last year, Jeff felt SOOOOOO bad for me (can you imagine never having a baked version of your favorite food?!) and made this fabulous rendition of S'mac.  It's made with whole wheat shells, 1% cottage cheese, low fat extra sharp cheddar, paprika, breadcrumbs, olive oil and organic fat free milk.  Oh, and a couple tablespoons of flour.  

The recipe isn't exactly GOOD for you, but it's a snazzy alternative.  

Cheesy goodness +

Whole Wheat Organic pasta shells +

a tid bit of breadcrumbs =

YUMMY GOODNESS!!!!!

And for our side...

A quick little stir fry of broccoli, garlic and spinach did the trick. 

For all you doers, here's the recipe:

3 Tbsp breadcrumbs

1 Tsp extra virgin olive oil

1/4 Tsp Paprika

1 3/4 cups low fat milk
1 cup 1% or fat free cottage cheese

3 Tbsp flour

2 cups shredded extra sharp cheddar or cheese alternative

1/8 Tsp ground nutmeg (we've never had this around to use)

1/4 Tsp salt

Pepper to taste

8 ounces whole wheat pasta (Use an extra cup)

Boil pasta for 4 minutes and then add to:

Heat milk in large sauce pan 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 meltied.  Stir in cottage cheese, nutmeg and salt and pepper.

Add pasta to this delicious sauce. Sprinkle your breadcrumbs atop. And then send it off into the oven (Which is heated to 450 degrees) for 25 to 30 minutes.

VOILA!!!! Yum-ness is yours.