Volumetrics Veggie-Stuffed Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Volumetrics Veggie-Stuffed Macaroni and Cheese calories by ingredient
Introduction
This volumetric main course shows that you can enjoy the ultimate comfort food while managing your weight. From The Volumetrics Eating Plan. This volumetric main course shows that you can enjoy the ultimate comfort food while managing your weight. From The Volumetrics Eating Plan.Number of Servings: 6
Ingredients
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8 ounces dry, whole-wheat elbow macaroni, fusilli, or penne
2 tablespoons whole-wheat breadcrumbs
1 teaspoon melted butter
1/4 teaspoon paprika
1 3/4 cup 1% milk
3 tablespoons all-purpose flour
1 1/2 cups shredded, reduced-fat Cheddar cheese
1 cup 1 percent fat cottage cheese
1/4 cup grated Parmesan 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
Directions
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.