- 1 1/2 cups skim milk
- 2 tablespoons cornstarch
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot pepper sauce
- 1 cup shredded extra-sharp white Cheddar cheese
- 3/4 cup low-fat cottage cheese
- 8 ounces small pasta shells
- 1 (10 ounce) package frozen leaf spinach, thawed, drained and chopped
- 1/4 cup chopped scallions
- 1 tablespoon bread crumbs
- Preheat oven to 400 degrees F (200 degrees C).
- Coat a 9-inch-square (2.5-L) baking dish with nonstick spray. In a saucepan, whisk milk, cornstarch, mustard, pepper, and hot-pepper sauce until smooth. Cook over medium-high heat, stirring constantly until sauce thickens and boils. Add 3/4 cup (175 mL) Cheddar and the cottage cheese. Cook and stir until Cheddar is melted.
- Combine cheese sauce with pasta, spinach, and scallions. Spoon into prepared baking dish. Sprinkle with remaining Cheddar and crumbs. Bake until hot and bubbly, about 20 minutes.