Macaroni and Two Cheeses
Recipe Number: 143
Contributor: Anonymous
Rating: Recipe Unrated
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Serves:
6
Calories Per Serving: -
Preparation Time: 25 minutes
Difficulty: Average
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| Ingredients: |
3 cups small elbow macaroni
1 1/2 cups fat-free cottage cheese
1/2 oz Cheddar cheese, shredded, divided
2 Tbsp butter
4 Tbsp unbleached white flour
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2 1/2 cups skim milk
1/2 tsp salt
pinch pepper
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| Cooking
Instructions: |
Preheat the oven to 375 degrees F.
Boil 2 quarts of water (no need to add salt).
Add macaroni to boiling water and cook according to package
directions. While the pasta cooks, prepare the cheese sauce.
In a saucepan, melt the butter. Add the 4 Tbs of flour, turn off the heat to prevent scorching and stir together. This will be
very stiff, as there is 50% less fat than is typically used for a white sauce.
Gradually add the milk, stirring to prevent lumping.
Using a wire whisk is very helpful here--you can add the milk more quickly, because the whisk will be able to blend out any lumps.
Turn the heat back on under the sauce pan, and bring the white sauce to a boil, stirring constantly. When the sauce has thickened, turn off the heat.
Add all the cottage cheese, and half of the grated cheddar
cheese to the white sauce, and stir to mix. The cheeses will melt. Don't worry if it looks like the cottage cheese hasn't completely melted--it will in the oven.
When the macaroni has cooked, drain, and add to the sauce.
Mix well. Pour macaroni and cheese into a 8" x 8" pan.
Top with the remaining cheddar cheese, covering the surface of the macaroni and cheese with a thin layer of cheese.
Bake the casserole for 25-30 minutes or until the cheese is
bubbling, and is a light golden brown at the edges of the pan. |
| Additional
Comments: |
| Comfort food at its finest. This is a kid pleaser! |
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