Tuesday, August 11, 2009

Low Fat (yes, low fat) mac & cheese!

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 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

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 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.


  1. This sounds really good, thanks so much for sharing!

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