This is one of my favorites. It may not be as good as Grandmas, but it's close and much better on the waistline.
Macaroni & Cheeses-serves 4
8 oz WW elbow macaroni
1 c skim milk
1 Tbsp. WW flour
1 c RF Cheddar, grated (3 oz)
1/4 tsp nutmeg
salt & pepper , to taste
1 generous pinch cayenne pepper
1 1/2 c low fat cottage cheese
2 Tbsp. WW breadcrumbs
2 Tbsp. freshly grated Parmesan cheese
Preheat oven to 375 degrees. Coat an 8x8 baking dish with nonstick cooking spray.
Boil macaroni until tender but firm, 8 to 10 minutes. Drain and rinse .
In a sm. bowl, whisk together 2 Tbsp of milk and flour. Heat the remaining milk to a sm. saucepan, adding the milk flour mixture, and cook, whisking until sauce is thickened. Remove from heat and stir in grated cheese. Season with nutmeg, salt, pepper and cayenne.
Puree cottage cheese in food processor or blender and stir into sauce. Gently stir in macaroni, and spoon into baking dish. Spoon Parmesan-breadcrumb mixture on top.
Bake until lightly browned on top and bubbling, 40-45 minutes.
Recipe is from "Recipe Rescue Cookbook" by Eating Well magazine, and I've tweaked it SB friendly. If you are missing the suggested spices, punt.