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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 ounces - elbow macaroni
  • 1 1/2 cups - low-fat cottage cheese
  • 1 tablespoons - all-purpose flour
  • 1 1/2 cups - low-fat milk
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • 1/4 teaspoons - cayenne pepper
  • 1 1/2 cups - cheddar cheese, shredded
  • 2/3 cups - scallions, thinly sliced
  • 2 tablespoons - dijon mustard
  • 2 tablespoons - plain dried bread crumbs
  • 1 teaspoons - vegetable oil
  • Directions:

    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.

    Brief Description

    Low fat cottage cheese makes this a good nutritional choice

    Main Ingredient:

    pasta, cheese

    Category:  Pasta

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Great Taste Low Fat Pasta Cookbook, 1995

    Posted By:


    Posted On:

    March 1, 2012

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