Three Cheese Macaroni and Cheese Recipe

Name: Three Cheese Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces uncooked elbow macaroni; 2 cups lowfat 1% low-fat milk; 2 tablespoons all-purpose flour; 1 ½ cups shredded 2% cheddar cheese (6oz); ½ cup lowfat 1% cottage cheese; 1 teaspoon mustard powder; ⅛ teaspoon ground cayenne pepper; ¾ teaspoon salt; 6 ounces fresh Baby Spinach; 2 tablespoons plain breadcrumbs; 2 tablespoons grated parmesan cheese

Servings: persons

12 ounces uncooked elbow macaroni
2 cups lowfat 1% low-fat milk
2 tablespoons all-purpose flour
1 ½ cups shredded 2% cheddar cheese (6oz)
½ cup lowfat 1% cottage cheese
1 teaspoon mustard powder
⅛ teaspoon ground cayenne pepper
¾ teaspoon salt
6 ounces fresh Baby Spinach
2 tablespoons plain breadcrumbs
2 tablespoons grated parmesan cheese

1
Heat oven to 350.
2
Coat a 2 1/2 or 3 quart baking dish or six 10oz-12oz ramekins with nonstick cooking spray.
3
Cook pasta following package directions.
4
Drain and return to the pot.
5
While the pasta cooks, combine milk and flour in a medium-size saucepan and whisk until smooth.
6
Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens slightly.
7
Remove from heat and add cheddar cheese, whisking until smooth.
8
Whisk in cottage cheese, dry mustard, cayenne and salt.
9
Stir cheese sauce into pasta.
10
Gently fold in spinach in two additions.
11
Spoon mixture into the prepared baking dish.
12
Stir together breadcrumbs and parmesan cheese.
13
Sprinkle on top.
14
Bake at 350 for 25-30 minutes for large dish, 20 minutes for ramekins or until heated through.
15
Remove from oven; let stand for 10 minutes before serving.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces uncooked elbow macaroni, 2 cups lowfat 1% low-fat milk, 2 tablespoons all-purpose flour, 1 ½ cups shredded 2% cheddar cheese (6oz), and more.

Yes, Three Cheese Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Three Cheese Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions