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Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 3 tablespoons all-purpose flour

  3. 2 cups fat-free milk

  4. 3/4 to 1 teaspoon dried marjoram

  5. 1/2 teaspoon dried thyme

  6. 1/8 teaspoon ground nutmeg

  7. 1/8 teaspoon paprika

  8. 1 tablespoon Dijon mustard

  9. 1/2 cup grated Parmesan cheese, divided

  10. 1 package (7 ounces) elbow macaroni, cooked and drained

  11. 1 cup (8 ounces) 1% cottage cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add marjoram, thyme, nutmeg and paprika; stir until blended. Remove from the heat. Stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. Pour into an 8-in. square baking dish coated with cooking spray. Bake uncovered, at 350° for 30 minutes or until top is golden brown. Yield: 4 servings.

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