Occasionally, I find myself thinking that cooking is a lost art in today's era, especially amongst my generation. I recollect when I was the only one amongst my graduate school classmates who cooked at all, and the ridicule they levied my way for being so "old fashioned" and "participating the patriarchal oppression" simply because I prepared actual meals. (I should add that I always irrefutably responded, "how come you always come over to my house for dinner, then?")
Then I remember my wonderful blogger friends, keeping the art of home cooking alive... and I am reminded of how many wonderful friends with which I've been blessed who share my passion for preparing nourishing, nurturing meals.
My friend Claudia recently shared with me this remarkable recipe, perfect for chilly nights when you crave comfort food but still want a more healthful version of the classic, decadent dish... I should add that I called this "spinach casserole" when I served it to Zach, because otherwise he would have said "why is there spinach in my mac and cheese?!" Yet without preconceived notions of what macaroni and cheese
should be like, this dish is glorious - creamy, intensely flavorful with the piquancy of lots of black pepper and nutmeg, and perfectly soothing on a winter's night.
Baked Macaroni and Cheese with Spinach(Adapted from Eating Well) 3 panko breadcrumbs
1 teaspoon canola oil
1/4 teaspoon paprika
1 16-ounce package frozen spinach, thawed (I used Trader Joe's frozen spinach - Gina is right, this is the best frozen spinach ever!)
1 3/4 cups 2% milk, divided
3 tablespoons flour
2 cups shredded reduced fat Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups whole-wheat penne
~ Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
~ Mix breadcrumbs, oil and paprika in a small bowl, and set aside.
~ Place spinach in a fine-mesh strainer and press out excess moisture.
~ Heat 1 1/2 cups milk in a large heavy 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.
~ 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 the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
~ Bake the casserole until bubbly and golden - 25 to 30 minutes. Serve warm!
Occasionally, I find myself thinking that cooking is a lost art in today's era, especially amongst my generation. I recollect when I was the only one amongst my graduate school classmates who cooked at all, and the ridicule they levied my way for being so "old fashioned" and "participating the patriarchal oppression" simply because I prepared actual meals. (I should add that I always irrefutably responded, "how come you always come over to my house for dinner, then?")
Then I remember my wonderful blogger friends, keeping the art of home cooking alive... and I am reminded of how many wonderful friends with which I've been blessed who share my passion for preparing nourishing, nurturing meals.
My friend Claudia recently shared with me this remarkable recipe, perfect for chilly nights when you crave comfort food but still want a more healthful version of the classic, decadent dish... I should add that I called this "spinach casserole" when I served it to Zach, because otherwise he would have said "why is there spinach in my mac and cheese?!" Yet without preconceived notions of what macaroni and cheese should be like, this dish is glorious - creamy, intensely flavorful with the piquancy of lots of black pepper and nutmeg, and perfectly soothing on a winter's night.
Baked Macaroni and Cheese with Spinach
(Adapted from Eating Well)
3 panko breadcrumbs
1 teaspoon canola oil
1/4 teaspoon paprika
1 16-ounce package frozen spinach, thawed (I used Trader Joe's frozen spinach - Gina is right, this is the best frozen spinach ever!)
1 3/4 cups 2% milk, divided
3 tablespoons flour
2 cups shredded reduced fat Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups whole-wheat penne
~ Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
~ Mix breadcrumbs, oil and paprika in a small bowl, and set aside.
~ Place spinach in a fine-mesh strainer and press out excess moisture.
~ Heat 1 1/2 cups milk in a large heavy 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.
~ 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 the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
~ Bake the casserole until bubbly and golden - 25 to 30 minutes. Serve warm!