Mac and Cheese Remake
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
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)
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.