Macaroni & Cheese
- Active Time 20m
- Total Time 55m
The sauce for this simple mac-and-cheese uses low-fat cottage cheese as its base. Just a cup of sharp Cheddar adds lots of flavor with not too much fat.
- 8 ounces whole-wheat elbow macaroni
- 1 1/2 cups low-fat cottage cheese
- 1 cup nonfat milk divided
- 1 tablespoon all-purpose flour
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- Salt & freshly ground pepper to taste
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fine dry breadcrumbs
Preheat oven to 375 degrees F. Coat a shallow 2-quart baking dish with cooking spray.
Cook macaroni in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain in a colander and rinse with cold water; set aside. Puree cottage cheese in a food processor or blender until smooth; set aside.
Heat 3/4 cup milk in a large heavy saucepan over medium heat until steaming. Whisk together flour and the remaining 1/4 cup milk in a small bowl until smooth. Stir into the hot milk and cook, whisking, until the sauce is smooth and thick, about 2 minutes. Remove from heat and stir in the pureed cottage cheese, cheddar cheese, nutmeg, cayenne, salt and pepper. Stir in the cooked macaroni. Spoon into the prepared baking dish. Sprinkle with Parmesan and breadcrumbs. Bake until bubbling and brown, about 35 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
422 calories; 12g total fat; 6g total saturated fat; 37mg cholesterol; 696mg sodium; 53g carbohydrates; 7g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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