Reduced-Fat Macaroni & Cheese
Yield
6 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
|
|
| 16 | ounces |
cottage cheese
low-fat |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk, skim
|
|
| 4 | ounces |
cheddar cheese, very old, sharp
shredded |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
|
|
| 462.4 | ml/g |
cottage cheese
low-fat |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk, skim
|
|
| 115.6 | ml/g |
cheddar cheese, very old, sharp
shredded |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Beginning about 45 minutes before serving:
Prepare macaroni as label directs but do not add salt to water; drain.
Preheat oven to 375℉ (190℃). Spray shallow, broiler-safe, 2½-quart casserole with nonstick cooking spray.
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.)
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.
Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes.
Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture.
Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown.
