Volumetrics Macaroni and Cheese

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.3
  • Total Fat: 0.6 g
  • Cholesterol: 7.1 mg
  • Sodium: 644.0 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 12.5 g

View full nutritional breakdown of Volumetrics Macaroni and Cheese calories by ingredient

Number of Servings: 6


    8 ounces dry, whole-wheat elbow macaroni, fusilli, or penne
    1/4 teaspoon paprika
    1/4 tsp mustard
    1 3/4 cup light soy milk or skim milk
    3 tablespoons all-purpose flour
    1 1/2 cubs shredded, fat free cheddar cheese
    1 cup fat free cottage cheese
    Pinch grated nutmeg
    1/2 teaspoon salt
    Pinch freshly ground black pepper
    2 cups chopped fresh broccoli florets
    1 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.

5) Heat 1 1/2 cups soy milk in a 4- to 5-quart nonstick saucepan over medium-high heat until steaming.

6) Whisk the remaining 1/4 cup soy 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 paprika and mustard.

9) Bake until bubbly and golden, 25 to 30 minutes.

Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user OWLGIRL624.