Macaroni & Cheese

Macaroni & Cheese

6 Reviews
From: EatingWell Magazine, September/October 1993

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.

Ingredients 4 servings

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  • 8 ounces whole-wheat elbow macaroni
  • 1½ cups low-fat cottage cheese
  • 1 cup nonfat milk, divided
  • 1 tablespoon all-purpose flour
  • 1 cup shredded sharp Cheddar cheese, (4 ounces)
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cayenne pepper
  • Salt & freshly ground pepper to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons fine dry breadcrumbs


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat a shallow 2-quart baking dish with cooking spray.
  2. 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.
  3. Heat ¾ cup milk in a large heavy saucepan over medium heat until steaming. Whisk together flour and the remaining ¼ 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.

Nutrition information

  • Per serving: 426 calories; 12 g fat(7 g sat); 7 g fiber; 53 g carbohydrates; 29 g protein; 64 mcg folate; 36 mg cholesterol; 8 g sugars; 489 IU vitamin A; 0 mg vitamin C; 368 mg calcium; 3 mg iron; 772 mg sodium; 327 mg potassium
  • Nutrition Bonus: Calcium (37% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ lean meat, 1 high-fat meat

Reviews 6

March 30, 2019
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By: Student Baker
Quite tasty but the recipe could use some tweaking. I only had 1 c of cottage cheese so I added 1/2 c of plain Greek yogurt, otherwise I made completely by the recipe. The sauce, however, is just too thick (might be in part the yogurt but I doubt it's just that). I added some extra milk after I got it in the dish because it looked too dry and it still came out a little dry. Next time I'll probably do 1 c of cottage cheese and add extra cheddar (was quite creamy but not quite cheesy enough), and some extra milk to thin out the sauce.
February 21, 2019
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By: Rebecca H
A very good recipe. I added a bit more cheddar cheese to balance not having as much cottage cheese.
December 22, 2011
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By: EatingWell User
Great recipe, though I made a few substitutions. The recipe turned out very well. I substituted almond milk and, since I ran out of cottage cheese, 8 ounces of fat-free cream cheese (room temperature). I also used 8 ounces of grated Cabot 75% Reduced Fat Sharp Cheddar and half a box of Barilla Plus elbows. Pros: Simple, quick
April 28, 2011
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By: EatingWell User
Great! I used extra sharp cheddar and I loved it. I thought the amount of cheese was sufficient, especially with the extra sharp. I will make this many times over. Pros: Light and easy
February 27, 2010
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By: EatingWell User
I loved this. It is the best light mac &cheese I have tried. I did add an extra 1/3 cup of cheddar which I sprinkled ovet the top. It was delicious.
January 12, 2010
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By: EatingWell User
This recipe was really good. It was easy to make and it had great flavor. I really liked the flavor that the nutmeg added to the dish. I did add double the amount of cheese, the one cup in the recipe wouldn't have been enough. I would definitely recommend trying the recipe.
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