Macaroni & CheeseSubmitted by: BREES25
IntroductionAdapted from recipe in Moosewood Restaurant Low-Fat Favorites Adapted from recipe in Moosewood Restaurant Low-Fat Favorites
1 cup 2% cottage cheese
6 oz nonfat, plain, greek yogurt
1.25 cup skim milk
1 Tbsp prepared mustard (1 tsp dried)
pinch of cayenne
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped onion
1/2 cup grated, reduced fat cheddar cheese
1/2 cup crumbled, fat-free feta cheese
1/2 pound uncooked rice pasta
2 tbsp grated parmesan cheese
2 tbsp wheat germ
2 tbsp french fried onions, crushed
2. In a blender, combine the cottage cheese, yogurt, skim milk, mustard, cayenne, salt, nutmeg, and pepper and puree until smooth. In a large bowl, combine the pureed mixture with the onion, cheeses, and uncooked pasta. Stir well. Pour the macaroni and cheese mixture into the baking pan. Combine the parmesan cheese, wheat germ, and french fried onions and sprinkle over the top.
3. Bake for about 45 minutes, until the topping in browned and the center is firm.
*Calculated as 4, main course servings
Number of Servings: 4
Recipe submitted by SparkPeople user BREES2.