Macaroni and Cheese
Serve with Chili Burgers and Corn Relish.
|Author:||Inspired by Moosewood Restaurant Low-Fat Favorites, pg.203|
|1 1/2 cups||cottage cheese, (1%)|
|1 1/2 cups||buttermilk, (or milk)|
|1/4 tsp.||ground nutmeg|
|1/4 tsp.||black pepper, ground|
|1/4 cups||onions, grated|
|1 cups||cheddar cheese, grated (sharp)|
|1/2 lb.||macaroni, uncooked|
|2 tbsp.||Parmesan cheese, grated|
|1/4 cups||bread crumbs|
- Preheat the oven to 375 °F (180 °C). Prepare a 9 or 10" square baking pan with a light coating of cooking spray or oil.
- In a blender, combine the cottage cheese, skim milk or buttermilk, mustard, cayenne, nutmeg, salt, and pepper and purée until smooth.
- In a large bowl, combine the puréed mixture with the onions, cheddar cheese, and uncooked macaroni. Stir well. Pour the macaroni and cheese mixture into the baking pan. Combine the grated parmesan cheese and the bread crumbs and sprinkle over the top.
- Bake until the topping is browned and the center is firm, about 45 minutes,
|Amount per serving
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 56g||19%|
|Dietary Fiber 2g||8%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.