Recipe Detail

Hearty Macaroni and Cheese

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Number of Servings:


  1. 12 ounces - elbow macaroni
  2. 1 1/2 cups - low-fat cottage cheese
  3. 1 tablespoons - all-purpose flour
  4. 1 1/2 cups - low-fat milk
  5. 1/2 teaspoons - salt
  6. 1/4 teaspoons - freshly ground black pepper
  7. 1/4 teaspoons - cayenne pepper
  8. 1 1/2 cups - cheddar cheese shredded
  9. 2/3 cups - scallions thinly sliced
  10. 2 tablespoons - dijon mustard
  11. 2 tablespoons - plain dried bread crumbs
  12. 1 teaspoons - vegetable oil


Preheat the oven to 375. Spray a shallow 1.5-quart baking dish with nonstick cooking spray. Heat a large pot of water to boiling, and cook the macaroni until just tender. Drain well. Transfer to a large bowl.

Meanwhile, in a blender or food processor, puree the cottage cheese until smooth, about 1 minute. Set aside.

Place the flour in a large saucepan over medium heat, and gradually whisk in the milk. Bring to a boil and whisk in the salt, pepper, and cayenne. Cook, whisking constantly, until the mixture is slightly thickened, about 4 minutes. Whisk in the cottage cheese puree, 1.25 cups of the Cheddar, the scallions, and mustard until well combined. Cook, whisking constantly, just until the Cheddar has melted, about 1 minute longer. Add the cheese mixture to the macaroni and toss to combine.

Spoon the macaroni mixture into the prepared baking dish and sprinkle the remaining 1/4 cup Cheddar on top. Sprinkle the bread crumbs over the cheese, drizzle the oil over, and bake for 25 minutes, or until the top is crusty and lightly browned.


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