Reduced-Fat Macaroni & Cheese
Yield
2 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
|
|
| 16 | ounces |
cottage cheese
low-fat 1% |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
skim |
|
| 4 | ounces |
cheese
sharp cheddar shred |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | cup |
cheese
parmesan grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
|
|
| 462.4 | ml/g |
cottage cheese
low-fat 1% |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
skim |
|
| 115.6 | ml/g |
cheese
sharp cheddar shred |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 59 | 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
