We needed something new to make for dinner and I ran across this recipe from Ashlee in her blog, A Year in the Kitchen. Any LOWFAT mac & cheese recipe is worth a try, right?
Moosewood Low Fat Mac and Cheese
1 1/2 c. 1% cottage cheese
1 1/2 c. nonfat buttermilk
1 1/2 c. nonfat buttermilk
1 tsp. dry mustard
1/4 tsp. cayenne
1/4 tsp. nutmeg (omitted, don't like it in my mac and cheese)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 onion. minced
1 c. extra-sharp cheddar
1/2 lb. uncooked elbow macaroni (farfalle)
2 tbsp. grated Pecorino or Parmesan Cheeses
1/4 c. bread crumbs
1/4 tsp. nutmeg (omitted, don't like it in my mac and cheese)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 onion. minced
1 c. extra-sharp cheddar
1/2 lb. uncooked elbow macaroni (farfalle)
2 tbsp. grated Pecorino or Parmesan Cheeses
1/4 c. bread crumbs
Preheat the over to 375 degrees.
In a blender, combine the cottage cheese, buttermilk, mustard, cayenne, 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.
Combine the Pecorino/Parmesan and the bread crumbs and sprinkle on top of the mixture. (I made my own breadcrumbs by putting a couple pieces of bread in the blender.)
Bake about 45 minutes, until the top is browned and the center firm.
This sounds really good, thanks so much for sharing!
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