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Reduced-Fat Macaroni & Cheese

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Submitted by jenniferpruitt

YIELD

2 servings

PREP

20 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 1%
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 473
CUPS ML MILK
skim
4 115.6
OUNCES ML/G CHEESE
sharp cheddar shred
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML NUTMEG
¼ 59
CUP ML CHEESE
parmesan grated

Directions

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 cheese until smooth.

(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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 573g (20.2 oz)
Amount per Serving
Calories 743 36% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 2451mg 102%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 8%
Sugars g
Protein 108g
Vitamin A 25% Vitamin C 1%
Calcium 74% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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