Recipes  Select a Category   MetricConversion   Post A Recipe  Search by Recipe or Ingredient

From Virginia Wiedemann"Here's how you can use the other half of the large container of cottage cheese that you have left over...."

First Prize Macaroni & Cheese

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 and drain the 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 and add everything except the macaroni and paprika.  Mix.  Stir in macaroni.  Correct for salt and 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.  (Yes, it's like making a custard, but if you don't do this, it won't win the blue ribbon!)   Bake covered for 30 minutes, then uncover and bake until done -- about another 30 minutes. Test with a clean butter knife for "doneness".  If it comes out coated, cook some more.

* NOTE: If you don't have powdered cheese add an extra 1/2 c. sharp cheddar.











The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

& Stanley Products