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Macaroni and Cheese Recipe
8 oz elbow macaroni, dry
1 Tablespoon flour
1 cup skim milk
4 oz reduced fat cheddar cheese
2 teaspoon dijon mustanrd
1/4 teaspoon black pepper
1 1/2 cups nonfat cottage cheese
3 Tablespoon dry bread crumbs
1 teaspoon vegetable oil
3 Tablespoon parmesan cheese
Preheat oven to 375.
Spray a 2 qt baking dish with spray. Set aside.
Cook macaroni till just tender. Drain & rinse with cold water. Set aside.
Whisk together in a small bowl, flour and 2 T of the milk. In large saucepan heat remaining milk until steaming. Gradually whisk a little hot water into bowl with milk flour mixture, then whisk this into the pan with hot milk. Stir over medium heat about 1 minute or until mixture comes to a medium boil & thickens. Remove from heat.
Stir in cheddar cheese, mustand and black pepper, set aside.
Blend cottage cheese in food porcesser or blender until smooth. Stir in sauce. Stir in macaroni. Spoon mixture into baking dish.
In small blw stir together bread crumbs and oil until well mixed. Stir in parmesan cheese. Sprinkle over top of mac and cheese.
Bake 40 to 45 minutes or until browned and bubbly.
** According to my calculations - 5 Weight Watchers points per serving **
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