Moosewood Restaurant's Low-Fat Favorites Cookbook
- 1 1/2 c 1% cottage cheese
- 1 1/2 c skim milk or buttermilk
- 1 t dried mustard or 1 T prepared mustard
- pinch of cayenne (or more)
- 1/4 t nutmeg
- 1/2 t salt
- 1/4 t ground black pepper
- 1/4 c grated onions
- 1 c grated sharp cheddar (4 oz.)
- 1/2 lb. uncooked elbow macaroni (or other tubular pasta)
- 2 T finely grated Pecorino or Parmesan cheese
- 1/4 c bread crumbs
- Preheat oven to 375. Prepare square (9 or 10 inch) baking pan with a light spray of oil.
- In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. (I used my immersion blender.) In a large bowl, combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.
- Bake about 45 minutes, until topping is browned and the center is firm.
Probably no macaroni and cheese could meet the nutritional needs of a heart patient, but this version is a vast improvement healthwise, especially for kids who eat it a lot.
Tim and I have been attempting to eat a little more healthfully-- more fruits and vegetables, less meat, lots of fiber and protein. However, once in awhile you just need some macaroni and cheese. This recipe is really quite delicious considering how much less fat it has than a traditional macaroni and cheese recipe, like Paula Deen's.
Per 10-oz serving: 471 calories, 30.7g protein, 13.2g fat, 55.7g carbohydrates, 7.7g saturated fatty acids, 0.8g polyunsaturated fatty acids, 3.7g monounsaturated fatty acids, 38mg cholesterol, 1008mg sodium, 1.9g total dietary fiber.
Liz's Rating: 9/10
Tim's Rating: 9/10