Creamy cheesy macaroni
Nutrition Facts
Serving Size 1 cup
Calories 316
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 4 g | |
| Total fat | 8 g | |
| Sodium | 327 mg | |
| Cholesterol | 18 mg | |
| Dietary fiber | 4 g | |
| Protein | 18 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This whole-wheat pasta is creamy, cheesy and lower in fat than other homemade varieties.
Ingredients
(Serves 10)- 1 package (14.5 ounces) whole-wheat elbow macaroni
- 1 1/2 cups fat-free cottage cheese
- 2 tablespoons canola oil
- 1/2 cup flour
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 cups skim milk
- 2 cups reduced-fat sharp cheddar cheese, shredded
- 2 cups cherry tomatoes, cut in half
- Fresh parsley for garnish, optional
Directions
Cook macaroni according to package directions. Meanwhile, blend cottage cheese in a food processor or blender until smooth. Set aside.
In a large saucepan over medium heat, combine oil, flour, pepper and garlic powder. Stir until mixed. Gradually stir in the milk and bring to a boil. Cook for 2 minutes or until thickened and smooth. Add cottage cheese and cheddar cheese, stirring until melted.
Spray a 2-quart casserole dish with cooking spray. After the macaroni has been cooked and drained, place it in the prepared dish. Pour the cheese mixture over the macaroni and mix until blended. Bake at 350 F for about 30 minutes, or until heated through. Top with tomatoes just before serving.