I’ve perfected several macaroni and cheese recipes over the years, but this is the one I use most often. I love its simplicity. The macaroni does not need to be precooked, the sauce is made in a blender, and as mac and cheese goes, it’s lowfat :)
1 1/2 cups lowfat cottage cheese1 1/2 cups milk
1 t dry mustard
pinch cayenne
1/2 t salt
1/8 t black pepper
1 small onion, chopped
1 cup shredded extra sharp cheddar cheese
1/2 lb. elbow macaroni
4 T grated parmesan
1/2 cup whole wheat breadcrumbs
Add the cottage cheese, milk,mustard, cayenne, salt, and pepper to a blender, and puree until smooth.
In a large bowl stir together the uncooked macaroni, onions, cheddar, and the pureed mixture. transfer to a greased casserole dish.
Stir together the breadcrumbs and parmesan; sprinkle over the top of the casserole and bake uncovered at 375 degrees for about 45 minutes, or until the the top is browned and center is firm.
smilingsurfer says
Thanks for sharing this recipe, I made it several times with Quinoa Macaroni noodles. We love it!