Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 204.3
- Total Fat: 4.4 g
- Cholesterol: 14.4 mg
- Sodium: 210.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.2 g
- Protein: 15.7 g
View full nutritional breakdown of Mac and Cheese Remake calories by ingredient
Mac and Cheese Remake
Submitted by: FIT_ARTIST
Introduction
Adapted from a recipe I saw in a magazine. I have gone two steps further to make it even healthier. Combining dry curd with regular cottage cheese cuts the sodium down quite a bit too. Adapted from a recipe I saw in a magazine. I have gone two steps further to make it even healthier. Combining dry curd with regular cottage cheese cuts the sodium down quite a bit too.Number of Servings: 8
Ingredients
-
8 oz (dry weight) wholewheat elbow macaroni
1 cup dry curd cottage cheese (if available, otherwise just use low fat cottage cheese)
1 cup low fat cottage cheese
1/2 can pumpkin
3/4 cup sharp white cheddar, grated
2 tbsp whole wheat breadcrumbs (optional)
Tips
Directions
Preheat oven to 375 degrees.
Cook pasta in boiling water. Meanwhile place cottage cheese and pumpkin in blender and puree. You may find that a food processor works better. You may need to stop and spoon it around a few times until the mixture becomes creamy.
When pasta is cooked, drain and combine with all remaining ingredients and top with optional breadcrumbs. Place in a casserole dish and bake for approx 15 minutes.
Cook pasta in boiling water. Meanwhile place cottage cheese and pumpkin in blender and puree. You may find that a food processor works better. You may need to stop and spoon it around a few times until the mixture becomes creamy.
When pasta is cooked, drain and combine with all remaining ingredients and top with optional breadcrumbs. Place in a casserole dish and bake for approx 15 minutes.
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