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Light Macaroni And Cheese

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Macaroni - vegetable

  2. 1/2 cup 73g / 2.6oz Green pepper - finely chopped

  3. 1 tablespoon 15ml Margarine

  4. 1 tablespoon 15ml Flour - all-purpose

  5. 1 cup 237ml Skim milk

  6. 1/4 teaspoon 1 1/3ml White pepper

  7. 1/2 teaspoon 2 1/2ml Salt - optional

  8. 1 cup 146g / 5.1oz Cheddar cheese - lowfat, grated

  9. 1 cup 146g / 5.1oz Cottage cheese - lowfat

  10. 1/2 cup 73g / 2.6oz Parmesan cheese - or romano grated

  11. 2 Tomatoes - sliced

  12. 1/2" thick

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to package directions. Drain well.

  2. Meanwhile, sauteegreen pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened.

  3. Add white pepper and salt, if used. Stir in grated cheese and partially melt.

  4. Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.

  5. Bake at 400F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.

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