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.
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.
4 Reviews for Macaroni & Cheese
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.
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.
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.