Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

total:
55 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 29g; carbohydrates 52.7g; dietary fiber 7.1g; sugars 7.7g; fat 12.2g; saturated fat 6.6g; cholesterol 35.6mg; vitamin a iu 488.7IU; folate 64.3mcg; calcium 368.3mg; iron 2.5mg; magnesium 102.6mg; potassium 327.1mg; sodium 771.5mg; thiamin 0.4mg.
Advertisement