Macaroni and Two Cheeses
Source of Recipe
Jenny's Collection
Recipe Introduction
Serving: 6
Recipe Link: List of Ingredients
3 cups small elbow macaroni
1 1/2 cups fat-free cottage cheese
1/2 oz Cheddar cheese, shredded, divided
2 tbsp butter
4 tbsp unbleached white flour
2 1/2 cups skim milk
1/2 tsp salt
pinch pepper
Recipe
1. Preheat the oven to 375 degrees F.
2. Boil 2 quarts of water (no need to add salt).
3. Add macaroni to boiling water and cook according to package directions.
4. While the pasta cooks, prepare the cheese sauce.
5. In a saucepan, melt the butter. Add the 4 Tbs of flour, turn off the heat to prevent scorching and stir together. This will be very stiff, as there is 50% less fat than is typically used for a white sauce.
6. Gradually add the milk, stirring to prevent lumping. Using a wire whisk is very helpful here--you can add the milk more quickly, because the whisk will be able to blend out any lumps.
7. Turn the heat back on under the sauce pan, and bring the white sauce to a boil, stirring constantly.
8. When the sauce has thickened, turn off the heat.
9. Add all the cottage cheese, and half of the grated cheddar cheese to the white sauce, and stir to mix.
10. The cheeses will melt. Don't worry if it looks like the cottage cheese hasn't completely melted--it will in the oven.
11. When the macaroni has cooked, drain, and add to the sauce. Mix well.
12. Pour macaroni and cheese into a 8" x 8" pan.
13. Top with the remaining cheddar cheese, covering the surface of the macaroni and cheese with a thin layer of cheese.
14. Bake the casserole for 25-30 minutes or until the cheese is bubbling, and is a light golden brown at the edges of the pan.
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