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:
- Whirl bread in a blender or processor until fine crumbs form
- combine crumbs 1 tbsp water, oil, and garlic in a wide nonstick frying pan
- cook over medium heat, stirring until crumbs are crisp (8-10 min)
- set these aside
- combine cottage cheese and 1/2 cup of the milk in a blender or processor.
- whirl until smooth and set aside
- in a small bowl whisk flour and 1/4 cup more milk until smooth
- bring 8 cups water to boil in a 4-5 quart pan over medium-high heat
- stir in pasta and cook until just tender or cook according to package directions
- meanwhile heat remaining 3/4 cup milk in another 4-5 quart pan over medium heat until steaming; do not boil
- add flour mixture, whisking until smooth.
- cook, stirring often until mixture begins to thicken
- remove from heat and stir in cottage cheese mixture, cheddar cheese, and nutmeg
- drain pasta well and add to cheese mixture mixing gently
- season to taste with seasonings.
- spoon into a casserole dish
- cover tightly and bake in 350 F oven for 20 minutes.
- uncover and sprinkle with crumbs and continue to bake until top is lightly browned. About 20 more minutes.
- let stand five more minutes, garnish with parsley and serve.