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Reduced-Fat Macaroni & Cheese

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Submitted by leidy

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

45 min

Ingredients

8 231.2
OUNCES ML/G PASTA, ELBOW MACARONI
16 462.4
OUNCES ML/G COTTAGE CHEESE
low-fat
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 473
CUPS ML MILK, SKIM
4 115.6
OUNCES ML/G CHEDDAR CHEESE, VERY OLD, SHARP
shredded
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 59
CUP ML PARMESAN CHEESE
grated

Directions

Beginning about 45 minutes before serving:

  1. Prepare macaroni as label directs but do not add salt to water; drain.

  2. Preheat oven to 375℉ (190℃). Spray shallow, broiler-safe, 2½-quart casserole with nonstick cooking spray.

  3. In food processor with knife blade attached, blend cottage (Or, in blender at high speed, blend cottage cheese with ¼ cup of the milk called for in recipe, for easier blending.)

  4. In 2-quart saucepan, mix flour with ¼ cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over medium heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, Cheddar, salt, pepper and nutmeg.

  5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes.

  6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture.

  7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 234 31% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 861mg 36%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 37g
Vitamin A 5% Vitamin C 1%
Calcium 26% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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