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Ingredientes
- 8 ounce. elbow macaroni, uncooked
- 1 1/2 c. shredded sharp Cheddar cheese
- 1 (12 ounce.) pkg. creamed cottage cheese
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 2 c. low-fat lowfat milk
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 c. soft bread crumbs, optional
- 2 tbsp. melted butter
Direcciones
- Cook macaroni according to package directions; drain.
- Alternate layers of macaroni and Cheddar and cottage cheese in greased 2-qt baking dish, beginning with macaroni and ending with cheese.
- Heat the 1/4 c. butter in saucepan; stir in flour to make a smooth mix. Blend in lowfat milk gradually. Heat to boiling, stirring constantly.
- Cook till sauce has thickened, about 2 min. Add in salt and pepper.
- Pour sauce over macaroni and cheese.
- Mix bread crumbs, if used, with melted butter. Sprinkle over macaroni and cheese.
- Casserole may be covered and refrigerated at this point, if you like.
- Bake at 375 degrees for 30 to 35 min. If refrigerated, increase baking time by 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 10 servings | |
| Calories 300 | |
| Calories from Fat 133 | 44% |
| Total Fat 15.12g | 19% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 457mg | 19% |
| Potassium 192mg | 5% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.49g | 3% |
| Protein 13.72g | 22% |
