Name: Baked macaroni and cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat elbow macaroni; 3/4 cup 2% cottage cheese; 1/4 cup sharp cheddar cheese, shredded; 2 tbsp 2% milk; 1/4 tsp garlic powder; 1/2 tsp ground mustard; 3/4 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays; 4 1/2 cups water

Nutrition

Per serving

474 calories

Protein: 36g; 30% of calories
Carbs: 44g; 37% of calories
Fat: 18g; 33% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 375°F. Bring the water and half the salt to a boil in a small pot. Add the macaroni and cook for 2 minutes less than the package directions until very al dente. Drain well.
While the pasta cooks, combine the cottage cheese, milk, garlic powder, ground mustard, black pepper, and the rest of the salt in a blender. Process until the mixture is completely smooth.
Coat a 2-cup baking dish with cooking spray. Toss the drained macaroni with the blended sauce and half of the shredded cheddar. Pour the mixture into the dish and top with the remaining cheddar. Bake for 18 to 20 minutes until the edges are bubbly and the top is melted. Done when edges bubble and top is golden.
Remove the dish from the oven. Let the macaroni and cheese rest for 5 minutes before eating so the sauce sets.

Nutrition

Ingredients

Instructions

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