Eat Smart  |  Posted 10.29.14

Creamy Mac and Cheese

Creamy Mac and Cheese

When it comes to comfort food, nothing beats an ooey, gooey macaroni and cheese casserole. The pasta cooks in the sauce, making the prep time next to nothing.

For more authentic flavor, grate your own cheese (a shredder blade on a food processor is good for this) instead of buying packaged pre-shredded cheese.

Try a combination of cheeses, using Gruyére for a nuttier flavor or Monterey Jack for a milder flavor. If you don't have any Parmesan cheese on hand, just leave it out.

Making homemade breadcrumbs is a snap. Just throw a slice of bread in the food processor and process until it becomes crumbs.

Makes 8 servings.

Prep Time: 15 minutes or less
Total Time: 1 hour and 15 minutes or less

Ingredients

  • 2 cups low-fat milk
  • 1 cup regular (not low-fat) cottage cheese
  • 1 tsp dry mustard
  • salt and freshly ground black pepper
  • 1 lb sharp or extra-sharp Cheddar cheese, grated, divided
  • 1 cup fresh bread crumbs
  • 1 Tbsp grated Parmesan cheese, optional
  • 1/2 lb uncooked elbow pasta

Instructions

  1. Preheat the oven to 375 degrees. Coat an 8-by-8-inch baking pan with nonstick cooking spray.
  2. In a blender, combine the milk, cottage cheese, mustard, and a sprinkle of salt and pepper and blend until smooth.
  3. In a bowl, combine 1 cup of the grated Cheddar cheese, the bread crumbs, and Parmesan cheese. Set aside.
  4. In a large bowl, combine the remaining Cheddar cheese, the milk mixture, and uncooked pasts. Pour into prepared pan and cover tightly with foil.
  5. Bake for 30 minutes. Uncover, stir gently, and top with reserved cheese mixture. Bake uncovered for an additional 20 minutes, or until just set. Let cool for 5 to 10 minutes before serving.

Nutritional Information Per Serving: Calories 400, Total Fat 21 g, Total Carbohydrate 29 g, Dietary Fiber 1 g, Sugars 5 g, Protein 23 g, Sodium 510 mg

Recipe from "What to Eat During Cancer Treatment" by The American Cancer Society.