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Categories:Viewed: 11 - Published at: 2 years ago
Ingredients
- 8 ounces pasta, elbow macaroni
- 16 ounces cottage cheese low-fat 1%
- 2 tablespoons flour, all-purpose
- 2 cups milk skim
- 4 ounces cheese sharp cheddar shred
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon nutmeg
- 1/4 cup cheese parmesan grated
Method
- Prepare macaroni as label directs but do not add salt to water; drain.
- Preheat oven to 375F (190C).
- Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray.
- In food processor with knife blade attached, blend cottage cheese until smooth.
- (Or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.)
- In 2-quart saucepan, mix flour with 1/4 cup milk until smooth.
- Slowly stir in remaining cups milk until blended.
- Cook over medium heat until mixture just boils and thickens slightly, stirring frequently.
- Remove saucepan from heat; stir in cottage cheese, Cheddar, salt, pepper and nutmeg.
- Place macaroni in casserole; cover with cheese sauce.
- Bake, uncovered, 20 minutes.
- Remove casserole from oven.
- Turn oven control to broil.
- Sprinkle Parmesan cheese on top of macaroni mixture.
- Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes
