American · Dinner
Macaroni and Cheese
A lightened American macaroni and cheese built on elbow pasta bound in a skim-milk and cornstarch sauce, folded with sharp cheddar and reduced-fat cottage cheese for creaminess. Seasoned with Dijon mustard and paprika, then baked with a thin panko crust and served hot as a comforting bowl.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
382Calories
40.2gProtein
9.9gFat
45.9gCarbs
11.1gSugar
2.1gFiber
585mgSodium
148mgChol
5.8gSat Fat
220mgPotassium
680mgCalcium
0.4mgIron
1.1mcgVitamin B12
1.2mgVitamin C
Goes well with
Dry Riesling
local
Unsweetened Iced Tea
international
vegetarian
egg-free
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Heat the oven to 400F (200C), grate the sharp cheddar cheese, and reserve a small pinch for the crust.
2
Boil
Cook the elbow macaroni in salted water over high heat for 8 minutes until just tender with a slight bite, then drain well.
3
Simmer
Whisk cornstarch into cold skim milk, then warm over medium heat for 4 minutes, stirring constantly until the sauce thickens and coats a spoon.
4
Fold
Stir in cheddar, cottage cheese, Dijon mustard and paprika until glossy, fold in macaroni, then season with salt and pepper.
5
Plate
Transfer to a dish, top with panko and reserved cheese, bake at 400F (200C) for 12 minutes until golden, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sharp cheddar cheese
- 4.2 oz120g elbow macaroni, dry
- 1 1/2 cup360ml skim milk
- 4 tsp4 tsp cornstarch
- 5.2 oz150g reduced-fat cottage cheese
- 2 tsp2 tsp Dijon mustard
- 1/2 tsp1/2 tsp paprika
- 4 tbsp20g panko breadcrumbs
- a pinch of salt
- a pinch of black pepper
