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Macaroni and Cheese

A creamy, reduced fat take on a classic dish.
Recipe By: BCPL
Category: Main CourseServing/Yield:
Recipe
Ingredients & Measurements:
  • 2 slices sourdough sandwich bread
  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 2 cups 1% cottage cheese
  • 1 1/2 cups nonfat milk
  • 1 tablespoon all purpose flour
  • 8 oz dried elbow macaroni
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/8 teaspoon ground nutmeg
  • salt white pepper and chopped parsley to taste
Instructions:
  1. Whirl bread in a blender or processor until fine crumbs form
  2. combine crumbs 1 tbsp water, oil, and garlic in a wide nonstick frying pan
  3. cook over medium heat, stirring until crumbs are crisp (8-10 min)
  4. set these aside
  5. combine cottage cheese and 1/2 cup of the milk in a blender or processor.
  6. whirl until smooth and set aside
  7. in a small bowl whisk flour and 1/4 cup more milk until smooth
  8. bring 8 cups water to boil in a 4-5 quart pan over medium-high heat
  9. stir in pasta and cook until just tender or cook according to package directions
  10. meanwhile heat remaining 3/4 cup milk in another 4-5 quart pan over medium heat until steaming; do not boil
  11. add flour mixture, whisking until smooth.
  12. cook, stirring often until mixture begins to thicken
  13. remove from heat and stir in cottage cheese mixture, cheddar cheese, and nutmeg
  14. drain pasta well and add to cheese mixture mixing gently
  15. season to taste with seasonings.
  16. spoon into a casserole dish
  17. cover tightly and bake in 350 F oven for 20 minutes.
  18. uncover and sprinkle with crumbs and continue to bake until top is lightly browned. About 20 more minutes.
  19. let stand five more minutes, garnish with parsley and serve.