Macaroni & Cheese

From EatingWell: 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.

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. "

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4 Reviews for Macaroni & Cheese

12/22/2011

Anonymous

Recommends this recipe

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

Comments

04/28/2011

jmhinatl

Recommends this recipe

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

Comments

02/27/2010

Anonymous

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.

Comments

01/12/2010

Anonymous

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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