Macaroni and CheesePosted on Aug 6th 2009 1:00PM by Tanya Zuckerbrot
| Recipe may vary from photograph
1 cup low-fat milk
1 cup low-fat cottage cheese
1 1/2 cups shredded reduced-fat cheddar cheese
1/4 tsp salt
1/8 tsp pepper
1 pound Barilla Plus multigrain elbow pasta
3 Tbs breadcrumbs
1. Preheat Oven to 400 F
2. In a saucepan, bring the milk to a boil. Lower the heat and stir in the cottage cheese, cheddar cheese, salt and pepper. Stir until the cheese is melted and keep warm.
3. Cook pasta until tender, but firm. Drain pasta and return to its pot. Add the cheese sauce to the pasta and stir well to combine. Transfer the mixture to a baking dish or casserole and sprinkle the top with breadcrumbs.
4. Bake for 25 minutes until it bubbles, and the top is golden. Serve Immediately.
Per Serving: 410 calories, 40g carbohydrate, 5g fiber, 36g protein, 5g fat, 3g sat.fat, 715mg sodium
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