Best Mac and Cheese Ever

Ingredients

• 3 tablespoons dry breadcrumbs
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 16-ounce package of frozen spinach, thawed and patted dry
• 1 3/4 cups milk, divided (1 1/2 cups, 1/4 cup)
• 3 tablespoons flour
• 2 cups cheddar cheese, shredded
• 1 cup cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• black pepper to taste
• 12 ounces (3 cups) elbow macaroni

Instructions

• Preheat oven to 450F.
• Coat pan with cooking spray. (I put a single recipe in one 9X13 and one 8X8, two recipes in three 9X13 pans...)
  
• Mix breadcrumbs, oil and paprika in a small bowl.
• Heat 1 1/2 cups of milk in a pan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, about 3 minutes. Remove from heat and stir in cheese until melted. Stir in cottage cheese, nutmeg, salt and pepper.
• Cook pasta for 4 minutes, until not quite tender. Drain.
• Mix pasta with cheese sauce.
• Spread half the macaroni in the pan. Place the spinach in a layer over the macaroni. Top with remaining macaroni.
• Sprinkle with breadcrumb mixture.
• Back until gold and bubbly, about 25 minutes.