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Low Fat Creamy Macaroni and Cheese
2 cups elbow macaroni
4 ounces shredded reduce-fat Monterey Jack cheese
1 cup nonfat cottage cheese
3/4 cup nonfat sour cream
1/3 cup skim milk
1/4 cup chopped onions
1 egg white, lightly beaten
1 tablespoon light margarine, melted
1 tablespoon cheese-flavored granules
1 teaspoon dry mustard
1/4 teaspoon black pepper
Pinch of ground red pepper
2 tablespoons reduced-fat butter-flavored cracker crumbs
1/2 teaspoon paprika
Coat a two-quart casserole dish with non-stick spray. Cook macaroni according to package directions. Drain macaroni, reserving two tablespoons cooking water. Toss macaroni with reserved cooking water, cheeses, sour cream, milk, onions, egg white, margarine, cheese-flavored granules, mustard and peppers until well combined. Spoon into casserole dish. Sprinkle with cracker crumbs and paprika. Cover.
Bake casserole at 350 degrees for 25 minutes. Uncover and bake until golden brown and bubbly, about five minutes.
Makes 4 servings.
Calories.....485.....Fat.....9.1 g.....Fiber.....0.2 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
