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Reduced-Fat Macaroni And Cheese

Reduced-Fat Macaroni and Cheese recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1048.1
Dietary: Vegetarian
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
  • 8 oz Macaroni, elbow twists
  • 1 teaspoons Salt
  • 16 oz Cottage cheese, low-fat 1%
  • 1/4 teaspoons Pepper, ground black
  • 2 tablespoons Flour, all-purpose
  • 1/4 teaspoons Nutmeg ground
  • 2 cups Skim milk
  • 1/4 cups Cheese, parmesan grated
  • 4 oz Cheese, sharp cheddar shred
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    Bring a large pot of salted water to a boil and cook macaroni according to package directions until al dente.
  3. 3
    Drain pasta and return it to the pot.
  4. 4
    In a blender, combine cottage cheese, skim milk, flour, nutmeg, salt, and pepper until smooth.
  5. 5
    Pour the cheese sauce over the hot pasta and stir to coat evenly.
  6. 6
    Transfer the mixture to a greased baking dish.
  7. 7
    Top with shredded cheddar and grated parmesan cheese.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/reduced-fat-macaroni-and-cheese/