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Receta Reduced Fat Macaroni And Cheese
by Global Cookbook

Reduced Fat Macaroni And Cheese
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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

  1. "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."
  2. Beginning about 45 min before serving:
  3. Prepare macaroni as label directs but don't add in salt to water; drain.
  4. Preheat oven to 375 degrees F. Spray shallow, broiler-safe, 2 1/2-qt casserole with nonstick cooking spray.
  5. 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.)
  6. 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.
  7. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 min.
  8. Remove casserole from oven. Turn oven control to broil. SprinkleParmesan cheese on top of macaroni mix.
  9. Place casserole in broiler at closest position to source of heat; broil 2 to 3 min till top is golden.
  10. This recipe that I've made and enjoyed, comes from the September 1995 issue of Good Housekeeping.