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Ingredientes
- 8 ounce Macaroni, elbow twists
- 16 ounce Cottage cheese, low-fat 1%
- 2 Tbsp. Flour, all-purpose
- 2 c. Skim lowfat milk
- 4 ounce Cheese, sharp cheddar shred
- 1 tsp Salt
- 1/4 tsp Pepper, grnd black
- 1/4 tsp Nutmeg grnd
- 1/4 c. Cheese, parmesan grated
Direcciones
- "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 min before serving:
- 1. Prepare macaroni as label directs but don't add in salt to water; drain.
- 2. Preheat oven to 375 degrees F. Spray shallow, broiler-safe, 2 1/2-qt casserole with nonstick cooking spray.
- 3. In food processor with knife blade attached, blend cottage cheese till smooth. (Or possibly, in blender at high speed, blend cottage cheese with 1/4 c. of the lowfat milk called for in recipe, for easier blending.)
- 4. In 2-qt saucepan, mix flour with 1/4 c. lowfat milk till smooth. Slowly stir in remaining c. lowfat milk till blended. Cook over medium heat till mix 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 min.
- 6. Remove casserole from oven. Turn oven control to broil. SprinkleParmesan cheese on top of macaroni mix.
- 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 min till top is golden.
- This recipe that I've made and enjoyed, comes from the September 1995 issue of Good Housekeeping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 512 | |
| Calories from Fat 142 | 28% |
| Total Fat 15.95g | 20% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1238mg | 52% |
| Potassium 455mg | 13% |
| Total Carbs 56.17g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 12.15g | 8% |
| Protein 34.48g | 55% |
