Altered Four-Cheese Macaroni Bake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 282.0
  • Total Fat: 7.5 g
  • Cholesterol: 19.4 mg
  • Sodium: 395.1 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Altered Four-Cheese Macaroni Bake calories by ingredient
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Number of Servings: 16

Ingredients

    6 cups elbow macaroni
    2 cups minced onions
    4 cloves garlic, minced
    2 tsp olive oil
    2/3 cup all-purpose flour
    1 cup skim milk
    5 cups 1 % milk
    1.5 cups 2% cottage cheese
    1 cup shredded no fat extra sharp cheddar cheese
    1 cup low fat mozzarella cheese
    1/2 cup grated Parmesan cheese
    1/2 tsp salt
    1/2 tsp ground black pepper
    1 cup dry bread crumbs

Directions

Serves 16- one cup servings.
1.) Cook the macaroni in a large pot of boiling water according to package directions. Drain well. Place in a large bowl.
2.) Preheat the oven to 375 degrees. Coat a 13"x9" freezer proof baking dish with no stick spray.
3.) Coat a large saucepan with no-stick spray and place over medium high heat until hot. Add the onions, garlic and oil. Cook, stirring, for 2 minutes( the mixture will be dry).
4.) In a blender or food processor, combine the milk and cottage cheese. Process until smooth. Add to the skillet. Cook, stirring constantly, for 5 to 7 minutes, or until the sauce thickens. Add the cheddar, mozzarella, and 1/4 cup of the Parmesan. Cook for 2 minutes, or until the cheese melts.
5.) Stir in the macaroni, salt and pepper. Spoon into the prepared baking dishes.
6.) In a small bowl, combine the bread crumbs and the remaining Parmesan. Sprinkle over the macaroni. Bake for 30 minutes, or until the topping is golden brown.

[ To freeze, cool the cooked casserole. Wrap the baking dish in freezer quality plastic wrap, then in freezer quality foil. To use, thaw overnight in the refrigerator. Remove the foil and plastic wrap. Cover with the foil and bake at 350 for 15-20 minutes, or until hot.]

Number of Servings: 16

Recipe submitted by SparkPeople user MEOTTEN.

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