Name: Baked mac and cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1.5 oz elbow macaroni; 2/3 cup 2% cottage cheese, blended until smooth; 1/2 cup shredded part-skim mozzarella; 1 tbsp shredded cheddar cheese; 2 tbsp nonfat milk; 1/2 tsp Dijon mustard; 1/4 tsp hot sauce; 1/4 tsp garlic powder; 3/4 tsp salt; 1/4 tsp black pepper; 4 1/3 cups water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. Bring the water and half the salt to a boil in a small saucepan. Add the macaroni and cook until very al dente, about 2 minutes less than the package instructions. Reserve the cooking water, then drain the pasta and return it to the pan.
In a small saucepan over medium-low heat, whisk the nonfat milk, blended cottage cheese, Dijon mustard, hot sauce, garlic powder, black pepper, and the remaining salt. Stir constantly until warmed through. Whisk in the cheddar and half the mozzarella until the cheese is just melted. If the sauce is too thick, whisk in the reserved pasta water.
Fold the cooked macaroni into the cheese sauce. Transfer the mixture to a 6-inch baking dish and top with the remaining mozzarella. Bake for 15 to 18 minutes until the edges are bubbling and the top is lightly golden. If needed, broil for 1 minute at the end for more color. Let rest for 3 minutes before serving. Done when The cheese is bubbly and the top is lightly golden.

Nutrition

Ingredients

Instructions

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