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Creamy Macaroni ‘n’ Cheese

Total Time

Prep: 15 min. Bake: 20 min.

Makes

8 servings

"I prepare this cheesy recipe when I'm craving 'comfort food' but trying to eat a little lighter," advises Dawn Royer of Albany, Oregon. "The hint of mustard adds zip to this creamy side dish—and it makes a pleasing meatless entree, too."

Ingredients

  • 1/3 cup finely chopped onion
  • 3-1/2 cups cooked elbow macaroni
  • 1-3/4 cups shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 cup fat-free evaporated milk
  • 1-3/4 cups 2% cottage cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside.
  2. In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture.
  3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

Nutrition Facts

2/3 cup: 229 calories, 6g fat (4g saturated fat), 19mg cholesterol, 491mg sodium, 24g carbohydrate (0 sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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