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8 oz
Macaroni, elbow twists
16 oz Cottage cheese, low-fat 1%
2 tbs Flour, all-purpose
2 c Skim milk
4 oz Cheese, sharp cheddar shred
1 tsp Salt
1/4 tsp Pepper, ground black
1/4 tsp Nutmeg ground
1/4 c Cheese, Parmesan grated
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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 1/2-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 1/4 cup of the milk called for in recipe,
for easier blending.)
4. In 2-quart saucepan, mix flour with 1/4 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.
Recipe from RecipeSource.
For more recipes visit www.recipesource.com
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