Reduced-fat macaroni and cheese

4 servings

Ingredients

Quantity Ingredient
8 ounces Macaroni, elbow twists
16 ounces Cottage cheese, low-fat 1%
2 tablespoons Flour, all-purpose
2 cups Skim milk
4 ounces Cheese, sharp cheddar shred
1 teaspoon Salt
¼ teaspoon Pepper, ground black
¼ teaspoon Nutmeg ground
¼ cup Cheese, parmesan grated

Directions

"They'll never know we sneaked out 10 grams of fat per serving because this macaroni and cheese is as good as - even BETTER than - the old-favorite recipe."

Beginning about 45 minutes before serving: 1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees F. Spray shallow, broiler-safe, 2

½-quart casserole with nonstick cooking spray.

3. 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.) 4. 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.

5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes.

6. Remove casserole from oven. Turn oven control to broil. Sprinkle Parmesan cheese on top of macaroni mixture.

7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown.

This recipe which I've made and enjoyed, comes from the September 1995 issue of Good Housekeeping.

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