This is adapted from the Moosewood Low Fat Cookbook. The boys love this!
Ingredients:
1 1/2 cup 1% cottage cheese
1 1/2 cup skim milk or buttermilk
1 tsp dried mustard or 1 tbsp prepared mustard
pinch of cayenne
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated onion (I process this with the other stuff.)
1 cup extra-sharp Cheddar Cheese
1/2 lb. uncooked elbow macaroni
Preheat the over to 375 degrees. Prepare a 9 or 10 inch square baking pan with a light coating of cooking spray.
In a blender, combine the onion, cottage cheese, skim milk/buttermilk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth.
In a large bowl, combine the puree, the onion, macaroni and cheddar cheese and stir thoroughly.
Pour the mixture into your pan.
Bake about 45 minutes, until the top is browned and the center firm.
Ingredients:
1 1/2 cup 1% cottage cheese
1 1/2 cup skim milk or buttermilk
1 tsp dried mustard or 1 tbsp prepared mustard
pinch of cayenne
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated onion (I process this with the other stuff.)
1 cup extra-sharp Cheddar Cheese
1/2 lb. uncooked elbow macaroni
Preheat the over to 375 degrees. Prepare a 9 or 10 inch square baking pan with a light coating of cooking spray.
In a blender, combine the onion, cottage cheese, skim milk/buttermilk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth.
In a large bowl, combine the puree, the onion, macaroni and cheddar cheese and stir thoroughly.
Pour the mixture into your pan.
Bake about 45 minutes, until the top is browned and the center firm.
Comments
Post a Comment