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Macaroni and Cheese

Macaroni and Cheese

recipe ingredients
8 oz elbow macaroni, dry
1 Tbsp. all-purpose flour
1 cup skim milk
4 oz. reduced fat cheddar cheese
2 tsp. dijon mustard
1/4 tsp. black pepper
1 1/2 cups nonfat cottage cheese
3 Tbsp. dry bread crumbs
1 tsp. vegetable oil
3 Tbsp. parmesan cheese

recipe directions
Preheat oven to 375*F. Spray a 2 quart baking dish with nonstick cooking spray and set aside. In a large pot, cook macaroni according to package directions, till just tender. Drain and rinse with cold water; set aside. Meanwhile, in a small bowl, whisk together flour and 2 tablespoons of the milk. In large saucepan, heat remaining milk until steaming. Gradually whisk a little hot water into bowl with milk flour mixture, then whisk this mixture back into pan with hot milk. Stir over medium heat about 1 minute, or until mixture comes to a boil and thickens. Remove from heat. Stir in cheddar cheese, mustard, black pepper and cayenne; set aside. In a food processor or blender, puree cottage cheese until very smooth. Stir into sauce. Stir in the macaroni. Spoon mixture into prepared baking dish. In a small bowl, stir together bread crumbs and oil until well mixed. Stir in parmesan cheese. Sprinkle over top of macaroni and cheese. Bake 40 to 45 minutes or until browned and bubbly.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
260 4 2 20 1 386 36 5
  • Lacie

    I made this tonight, and while the sauce tasted great before it was mixed in (I didn’t use the mustard or pepper), it came out almost completely tasteless, and the cheese sauce had all but disappeared into a few gritty things. It was like eating plain macaroni. We definitely won’t be having this again!

  • Sharon

    This was good. The next time I make it, I will add salt and a little more pepper, but overall it had good taste, and was even better the second day.

  • Sandi

    This is quite good. Do NOT delet the dijon- it is needed for flavor. I use the salt and pepper a bit more heavily. I have made it for non-dieters too, and they liked the creaminess of it.

  • Barry

    We found this recipe years ago and loved it. We lost the original and remembered it was here. In reading the reviews, you can’t leave stuff out of it and expect it to be good. The mustard and pepper (I add extra pepper and paprika) make the dish. If it is too bland for you, add some cajun spices or garlic and extra pepper. All have worked for us. Thanks for a good recipe.

  • Kristen

    I thought this was great, and my kids loved it too. I agree, you need the dijon. I did do the bread crumb mixture on top a little different though, I mixed the bread crumbs with olive oil, and i added some dried parsley, and a little bit of garlic powder. It was yummy, I will definitly make this again!

  • Darrell

    I really enjoyed making this dish, its really creamy, i made it for our hospital new years eve potluck 2010 i was awesome.