Reduced-Fat Macaroni & Cheese

This Reduced-Fat Macaroni & Cheese delivers the creamy, comforting experience you crave with significantly less fat and calories. By using low-fat cottage cheese blended into a smooth sauce, you get a velvety texture that rivals traditional heavy cream recipes. The sharp cheddar provides a bold, tangy flavor punch, while a hint of nutmeg adds warmth. It&# 226;ÂÂs perfect for weeknight dinners or satisfying cravings without the guilt. Simple to prepare with pantry staples, this dish brings home-style flavor to your table.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1102.1

Dietary: Vegetarian

Description

This Reduced-Fat Macaroni & Cheese delivers the creamy, comforting experience you crave with significantly less fat and calories. By using low-fat cottage cheese blended into a smooth sauce, you get a velvety texture that rivals traditional heavy cream recipes. The sharp cheddar provides a bold, tangy flavor punch, while a hint of nutmeg adds warmth. It&# 226;ÂÂs perfect for weeknight dinners or satisfying cravings without the guilt. Simple to prepare with pantry staples, this dish brings home-style flavor to your table.

Ingredients

8 ounce Macaroni, elbow twists
16 ounce Cottage cheese, low-fat 1%
2 tablespoon Flour, all-purpose
2 cup Skim milk
4 ounce Cheese, sharp cheddar shred
1 teaspoon Salt
1/4 teaspoon Pepper, ground black
1/4 teaspoon Nutmeg ground
1/4 cup Cheese, parmesan grated

Directions

1
Bring a large pot of salted water to a boil over high heat.
2
Add the macaroni and cook according to package directions until al dente, about 7-9 minutes.
3
Drain the pasta, reserving 1 cup of the starchy cooking water.
4
In a blender or food processor, blend the cottage cheese until completely smooth and creamy.
5
In a large saucepan over medium heat, whisk together the flour, skim milk, salt, pepper, and nutmeg.
6
Cook the milk mixture, stirring constantly, until it thickens slightly and comes to a simmer.
7
Reduce heat to low and stir in the blended cottage cheese and shredded cheddar cheese until melted and smooth.
8
Add the drained macaroni to the cheese sauce.
9
Toss gently to coat, adding reserved pasta water a little at a time if the sauce is too thick.
10
Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1102.1kcal

% Daily Value *
Total Fat 58.4g90%
Saturated Fat 34.1g171%
Cholesterol 156.1mg53%
Sodium 6750.8mg282%
Total Carbohydrate 81.2g28%
Dietary Fiber 3.7g15%
Sugars 19.1g
Protein 64.5g129%

* 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 richer flavor without adding fat, use sharp white cheddar instead of yellow cheddar.

Ensure the cottage cheese is blended thoroughly to avoid lumps in the final sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk.

Add cooked broccoli florets or diced chicken breast for extra nutrition and protein.

Keywords: macaroni, cheese, reduced-fat, comfort-food, american, vegetarian, easy, weeknight-dinner, low-fat, cottage-cheese, cheddar, homemade, pasta, creamy, healthy

Read it online: https://www.chefs-mate.com/recipe/reduced-fat-macaroni-cheese/