Light macaroni and cheese

4 servings

Ingredients

Quantity Ingredient
2 cups Macaroni; vegetable
½ cup Green pepper; finely chopped
1 tablespoon Margarine
1 tablespoon Flour; all-purpose
1 cup Skim milk
¼ teaspoon White pepper
½ teaspoon Salt; optional
1 cup Cheddar cheese; lowfat, grated
1 cup Cottage cheese; lowfat
½ cup Parmesan cheese; or romano grated
2 Tomatoes; sliced 1/2\" thick

Directions

Cook macaroni according to package directions. Drain well.

Meanwhile, saute green pepper in heated butter until soft. Stir in flour.

Cook for 1 minute. Gradually stir in milk. Cook until thickened.

Add white pepper and salt, if used. Stir in grated cheese and partially melt.

Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.

Bake at 400F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.

NOTES : Good served with: Marinated celery salad and toasted, unbuttered Recipe by: My Great Recipes

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