Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Macaroni & Cheese

:  September/October 1993

Your rating: None Average: 4.2 (33 votes)

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.


READER'S COMMENT:
"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. "
Macaroni & Cheese Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | High calcium | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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 shredded sharp Cheddar cheese, (4 ounces)
  • 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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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 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

Per serving: 422 calories; 12 g fat ( 6 g sat , 1 g mono ); 37 mg cholesterol; 53 g carbohydrates; 30 g protein; 7 g fiber; 696 mg sodium; 309 mg potassium.

Nutrition Bonus: Selenium (75% daily value), Calcium (38% dv), Magnesium (24% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 1/2 very lean meat, 1 high-fat meat


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, casual
Kid-friendly
Vegetarian
Casserole
Comfort foods
Ease of Preparation
Easy
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Pasta
Total Time
1 hour or less
Servings
4
Main Ingredient
Vegetarian, other
Ethnic/Regional
American
Preparation/ Technique
Bake
Health & Diet Considerations
Low cholesterol
High calcium
High fiber
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 1993
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement

Today's Favorites

World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner