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Macaroni & Cheese

September/October 1993

Your rating: None Average: 4.1 (36 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

4 Reviews for Macaroni & Cheese

12/22/2011
Anonymous
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.

Simple, quick
Comments
04/28/2011
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.

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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