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. Source: EatingWell Magazine, September/October 1993

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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a shallow 2-quart baking dish with cooking spray.

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  • 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.

Nutrition Facts

426 calories; 12.2 g total fat; 36 mg cholesterol; 772 mg sodium. 52.7 g carbohydrates; 29 g protein; Full Nutrition

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/30/2019
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. Read More
Rating: 5 stars
02/21/2019
A very good recipe. I added a bit more cheddar cheese to balance not having as much cottage cheese. Read More
Rating: 4 stars
12/22/2011
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 Read More
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Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/29/2011
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 Read More
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