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Health Information Library Recipes Creamy cheesy macaroni

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.

Last Updated: August 29th, 2019