|First Prize Macaroni & Cheese
A recipe from the Sneaky Kitchen
8 oz. whole wheat pasta elbows, shells or penne
1 1/2 C. low-fat cottage cheese
3 Tbsp. powdered cheddar cheese (*Note)
3/4 C. no-fat sour cream
1 can evaporated skim (no-fat) milk
1 C. shredded low fat sharp or veggie cheddar
2 egg whites & 1 whole egg
2 Tbsp. grated fresh onion
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. ground white pepper
3 Tbsp. freshly grated parmesan cheese
sweet Hungarian paprika
Cook & drain pasta according to package
directions. Preheat oven to 350° F. Spray a 2-quart casserole
with cooking spray.
In a food processor blend cottage cheese, eggs,
powdered cheese & sour cream. Transfer to a bowl & add everything
except the macaroni & paprika. Mix. Stir in macaroni.
Correct for salt & pepper. Pour into a casserole & sprinkle top with paprika.
Put baking pan in the oven; pour in 1"
of boiling water. Set casserole inside this pan. Bake
covered for 30 min., then uncover & bake until done -- about another 30
min. Test with a clean butter knife for "doneness"; if it comes
out coated, cook some more.
* Note: No powdered
cheese? Add an extra 1/2 C. sharp cheddar.