Macaroni and Cheese with Spinach

Ingredients (Serves 6)
1 3/4 cups low-fat 1% milk
3 tablespoons all-purpose flour
2 cups grated extra-sharp cheddar cheese
1 cup low-fat 1% cottage cheese
1/8 teaspoon nutmeg
1/2 teaspoon salt
Freshly ground pepper, to taste
1 package (10 ounces) frozen spinach
2 cups (8 ounces) whole-wheat macaroni
1/4 cup toasted wheat germ

Preparation
1    Preheat the oven to 400°F. Coat an 8-inch square baking dish with nonstick spray. Bring a large pot of lightly salted water to a boil for cooking the macaroni.
2    Whisk 1/4 cup of the cold milk with the flour in a small bowl until smooth. Set aside. Heat the remaining 1 1/2 cups milk in a heavy medium saucepan over medium heat until steaming. Add the flour mixture and cook, whisking constantly, until the sauce boils and thickens, 2 to 3 minutes. Remove from heat; add the cheddar cheese, stirring until melted. Stir in the cottage cheese nutmeg, salt, and pepper.
3    Cook the spinach according to package directions. Drain, refresh under cold water, and press out excess moisture.
4    Cook the macaroni, stirring often, in the boiling water until not quite tender, 4 to 5 minutes (The macaroni will continue to cook during baking). Drain, rinse with cold water, drain again.
5    Mix the macaroni with the cheese sauce in a large bowl. Spread half the macaroni mixture in the baking dish. Spoon the spinach on top. Spread the remaining macaroni mixture over the spinach layer. Sprinkle with wheat germ.
6    Bake the casserole until bubbly and golden, 35 to 45 minutes. 

Per serving (1 1/3 cup): 357 cal, 12 g fat (7 g sat), 40 g carbs, 22 g protein, 6 g fiber, 35 mg chol, 606 mg sodium