Reduced-Fat Macaroni And Cheese

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Servings: 4 Difficulty: Intermediate
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A lighter twist on the classic comfort food, using cottage cheese for creaminess without the heavy guilt.
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This reduced-fat macaroni and cheese offers a clever way to enjoy a creamy, satisfying dish without the usual heavy calorie load. By blending low-fat cottage cheese with skim milk and a touch of sharp cheddar, you get a rich, velvety sauce that coats every elbow pasta perfectly. The addition of nutmeg and parmesan adds depth and a savory punch, while the baked finish provides a slight golden crust. It’s a perfect weeknight dinner that feels indulgent yet lighter, making it ideal for family meals or when you want a comforting vegetarian main that doesnâÂÂt weigh you down. Simple ingredients come together quickly for a dish that balances texture and flavor beautifully.

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Reduced-Fat Macaroni And Cheese

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1048.1

Description

This reduced-fat macaroni and cheese offers a clever way to enjoy a creamy, satisfying dish without the usual heavy calorie load. By blending low-fat cottage cheese with skim milk and a touch of sharp cheddar, you get a rich, velvety sauce that coats every elbow pasta perfectly. The addition of nutmeg and parmesan adds depth and a savory punch, while the baked finish provides a slight golden crust. It&# 226;ÂÂs a perfect weeknight dinner that feels indulgent yet lighter, making it ideal for family meals or when you want a comforting vegetarian main that doesnâÂÂt weigh you down. Simple ingredients come together quickly for a dish that balances texture and flavor beautifully.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. Bring a large pot of salted water to a boil and cook macaroni according to package directions until al dente.
  3. Drain pasta and return it to the pot.
  4. In a blender, combine cottage cheese, skim milk, flour, nutmeg, salt, and pepper until smooth.
  5. Pour the cheese sauce over the hot pasta and stir to coat evenly.
  6. Transfer the mixture to a greased baking dish.
  7. Top with shredded cheddar and grated parmesan cheese.
  8. Bake for 20 minutes or until bubbly and lightly golden on top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1048.1kcal
% Daily Value *
Total Fat 53.2g82%
Saturated Fat 30.9g155%
Cholesterol 143.0mg48%
Sodium 1827.6mg77%
Total Carbohydrate 80.4g27%
Dietary Fiber 3.6g15%
Sugars 18.8g
Protein 63.5g127%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother sauce, blend the cottage cheese mixture until completely liquid. If the sauce is too thick after baking, add a splash of extra skim milk.

You can substitute the cheddar with a mix of mozzarella and parmesan for a different flavor profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of milk to restore creaminess.

Keywords: macaroni, cheese, cottage cheese, low fat, comfort food, vegetarian, american, easy dinner, creamy pasta, healthy comfort, cheddar, parmesan, weeknight meal, family friendly, lightened up
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