Tuesday, August 2, 2011

Low-Fat Macaroni and Cheese

3/4 c. fat-free evaporated milk
1 c. low-fat cottage cheese
1/2 c. low-fat ricotta cheese
1/2 c. low-fat cheddar cheese
1/2 tsp. ground nutmeg
dash of salt and pepper
1 tsp. Parmesan cheese
1 T. bread crumbs
1 lb. elbow macaroni pasta, cooked

Heat milk in saucepan over low heat. Add cheeses until they melt, stirring constantly. Stir in salt, pepper and nutmeg. Remove cheese sauce from heat. Add cooked pasta to cheese sauce and mix well. Pour into 2 qt. casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake at 350 degrees for 15-20 min. until bubbly and top is browned.

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