Macaroni and cheese light recipe

February 06, 2008

8 ounces whole-grain elbow macaroni
1 tablespoon all-purpose flour
1 cup fat-free milk (divided)
1 cup grated extra-sharp cheddar cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/8 teaspoon ground ancho chili pepper
1 1/2 cups 2 percent cottage cheese
3 tablespoons unseasoned breadcrumbs
1 teaspoon extra-virgin olive oil
3 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Coat an 8-inch square baking dish with cooking spray.

Bring a large saucepan of lightly salted water to a boil. Add the macaroni and cook according to package instructions. Drain and rinse with cold water, then set aside.

Meanwhile, in a small bowl, whisk together flour and 2 tablespoons of the milk. In a large saucepan, heat the remaining milk over medium heat until steaming.

Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the saucepan. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute.


Remove the sauce from the heat and stir in cheddar cheese, mustard, salt, black pepper, ancho chili pepper and nutmeg. Set aside.

In a food processor or blender, pure cottage cheese until very smooth. Stir into sauce. Stir in cooked macaroni and spoon the mixture into the prepared baking dish.

In a small bowl, stir together breadcrumbs and olive oil until well blended. Stir in the Parmesan and sprinkle the mixture over the macaroni and cheese. Bake for 40 to 45 minutes, or until browned on top and bubbling.

Serves 4.

Nutrition information per serving: 465 calories; 15 g fat (8 g saturated); 37 mg cholesterol; 55 g carbohydrates; 31 g protein; 5 g fiber; 896 mg sodium.

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