Name: Baked macaroni and cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1.5 oz dry macaroni; 1/2 cup nonfat milk; 2 tsp all-purpose flour; 1/4 cup reduced-fat cheddar cheese, shredded; 1 1/2 tbsp grated parmesan cheese; 2/3 cup 2% cottage cheese, blended until smooth; 3 tbsp panko breadcrumbs; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp ground mustard; 4 cups water; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 375°F. Bring the water and half the salt to a boil in a small pot. Add the macaroni and cook for 8 minutes until just al dente. Drain well and set aside.
In a small saucepan over medium heat, whisk the milk and flour together until no lumps remain. Cook, whisking constantly, for 3 minutes until the liquid thickens enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in the blended cottage cheese, shredded cheddar, and half the parmesan until the mixture is smooth and the cheese has melted.
Stir the garlic powder, ground mustard, black pepper, and the rest of the salt into the cheese sauce. Fold in the cooked macaroni until every noodle is well coated.
Lightly grease a 2-cup baking dish or large ramekin with cooking spray. In a small bowl, toss the panko breadcrumbs with the olive oil and the remaining parmesan until the crumbs are evenly moistened.
Transfer the pasta mixture to the prepared baking dish and set it on a baking sheet. Sprinkle the panko mixture over the top. Bake for 15 to 18 minutes until the sauce is bubbling and the topping is golden brown. Let rest for 5 minutes before serving. Done when golden brown and bubbling.

Nutrition

Ingredients

Instructions

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