Serves 4.
8 oz whole-wheat macaroni
3 C lowfat milk, divided
2 T cornstarch
4 C spinach leaves
2 oz Neufchatel cheese, cut in small pieces, at room temperature
1/2 t salt
1/2 t freshly ground pepper
1 C (4 oz) shredded reduced-fat extra-sharp cheddar, divided
1/4 C grated Romano, divided
1/2 C whole-wheat bread crumbs
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1. Cook macaroni as package directs. Heat 2 1/2 C milk until hot. Add cornstarch to remaining cold milk; whisk to blend. Pour into hot milk and stir over medium heat until sauce simmers. Stir 1 minute as sauce thickens. Remove pot from heat. Add spinach, cream cheese, salt and pepper; whisk until sauce is smooth.
2. Heat oven to 375 degrees; grease a 2-qt baking dish. Toss 1/4 C cheddar, 2 T Romano and bread crumbs in a bowl.
3. Mix pasta, sauce and remaining cheddar and Romano until blended. Transfer to baking dish. Sprinkle with breadcrumb mixture.
4. Bake 20 to 25 minutes until top is browned.
