Reduced-Fat Macaroni & Cheese

* Exported from MasterCook *

REDUCED-FAT MACARONI & CHEESE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Macaroni, elbow twists
16 oz Cottage cheese, low-fat 1%
2 tb Flour, all-purpose
2 c Skim milk
4 oz Cheese, sharp cheddar shred
1 t Salt
1/4 ts Pepper, ground black
1/4 ts Nutmeg ground
1/4 c Cheese, parmesan grated

"They'll never know we sneaked out 10 grams of fat per
serving because this macaroni and cheese is as good as
~ even BETTER than - the old-favorite recipe."

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add
salt to water; drain. 2. Preheat oven to 375 degrees
F. Spray shallow, broiler-safe, 2
1/2-quart casserole with nonstick cooking spray.
3. 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.) 4. 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. 5. Place macaroni in casserole; cover with
cheese sauce. Bake,
uncovered, 20 minutes. 6. Remove casserole from
oven. Turn oven control to broil. Sprinkle
Parmesan cheese on top of macaroni mixture. 7.
Place casserole in broiler at closest position to
source of heat;
broil 2 to 3 minutes until top is golden brown.

This recipe which I've made and enjoyed, comes from
the September 1995 issue of Good Housekeeping.
Submitted By "MASTER CHEF K.D." <HOTGRL@PRIMENET.COM>
On TUE, 28 NOV 1995 014443 -0700



- - - - - - - - - - - - - - - - - -