Volumetrics Veggie-Stuffed Macaroni and Cheese
- Number of Servings: 6
Ingredients
8 ounces dry, whole-wheat elbow macaroni, fusilli, or penne2 tablespoons whole-wheat breadcrumbs1 teaspoon melted butter1/4 teaspoon paprika1 3/4 cup 1% milk3 tablespoons all-purpose flour1 1/2 cups shredded, reduced-fat Cheddar cheese1 cup 1 percent fat cottage cheese1/4 cup grated Parmesan cheesePinch grated nutmeg1/2 teaspoon saltPinch freshly ground black pepper2 cups chopped fresh broccoli florets1 1/2 cups canned diced tomatoes, with liquid
1) Preheat the oven to 375 degrees.
2) Lightly coat a 9-by-13-inch baking dish with cooking spray.
3) Cook the pasta according to the package directions. Drain and set aside.
4) Mix the breadcrumbs, butter, and paprika in a small bowl and set aside.
5) Heat 1 1/2 cups milk in a 4- to 5-quart nonstick saucepan over medium-high heat until steaming.
6) Whisk the remaining 1/4 cup milk and the flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce thickens ands simmers, 3 to 7 minutes. Remove the pan from the heat.
7) Add the Cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
8) Spread half of the pasta mixture into the baking dish. Place the broccoli evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes and sprinkle with the breadcrumb mixture.
9) Bake until bubbly and golden, 25 to 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KAVITHA1989.
2) Lightly coat a 9-by-13-inch baking dish with cooking spray.
3) Cook the pasta according to the package directions. Drain and set aside.
4) Mix the breadcrumbs, butter, and paprika in a small bowl and set aside.
5) Heat 1 1/2 cups milk in a 4- to 5-quart nonstick saucepan over medium-high heat until steaming.
6) Whisk the remaining 1/4 cup milk and the flour in a small bowl until smooth. Add to the hot milk and cook, whisking constantly, until the sauce thickens ands simmers, 3 to 7 minutes. Remove the pan from the heat.
7) Add the Cheddar to the white sauce and stir until the cheese is melted. Stir in the cottage cheese, Parmesan, nutmeg, salt, and pepper. Stir the pasta into the cheese sauce.
8) Spread half of the pasta mixture into the baking dish. Place the broccoli evenly on top, then the diced tomatoes. Spread the remaining pasta mixture over the tomatoes and sprinkle with the breadcrumb mixture.
9) Bake until bubbly and golden, 25 to 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user KAVITHA1989.
Nutritional Info Amount Per Serving
- Calories: 450.3
- Total Fat: 8.3 g
- Cholesterol: 25.1 mg
- Sodium: 670.6 mg
- Total Carbs: 69.6 g
- Dietary Fiber: 4.8 g
- Protein: 26.2 g
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