Yes, I said LOW FAT mac & cheese.
This recipe was SO good that I thought about it all day long at work and dreamed of eating leftovers for dinner when I got home! (Recipe adapted from here)
This recipe was SO good that I thought about it all day long at work and dreamed of eating leftovers for dinner when I got home! (Recipe adapted from here)
Ingredients:
• 16 oz. uncooked pasta
• 2 cups shredded 2% sharp cheddar cheese
• 1 cup shredded smoked gouda
• 2 cups fat free cottage cheese
• 2 cups skim milk
• 2 tsp. dry mustard
• 2 tsp. dried parsley
• 2 tsp. onion powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tablespoon grated parmesan cheese
• 1 tablespoon bread crumbs
Preheat oven to 375. Cook pasta according to directions on the box.
While the pasta is cooking, mix cottage cheese, milk, dry mustard, parsley, onion powder, salt, and pepper in the blender.
While the pasta is cooking, mix cottage cheese, milk, dry mustard, parsley, onion powder, salt, and pepper in the blender.
Make sure pasta is drained and cooled. Mix with shredded cheeses.
Pour cheese & pasta mixture into a greased baking pan and spread evenly.
Lightly top with the parmesan & breadcrumb mixture.
Oooh, this looks DELICIOUS! Will definitely try.
ReplyDeleteKelly
OMGoodness, this looks so yummy! I use low fat cheese on my salads, never know the difference. I'm going to use your great recipe, nice to meet you!
ReplyDelete