Elbows and Cheese Recipe

Elbows and Cheese picture

Summary

Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Elbow macaroni1 1⁄2 Cup (24 tbs)
 Shredded reduced fat cheddar cheese2⁄3 Cup (10.67 tbs)
 Cottage cheese1⁄2 Cup (8 tbs) (Dry Curd)
 Skim milk1⁄2 Cup (8 tbs)
 Fat free egg substitute1⁄2 Cup (8 tbs)
 Pepper sauce1⁄4 Teaspoon
 Dijon mustard2 Teaspoon
 Seasoned bread crumbs1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 303 Calories from Fat 58

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 16.5 mg

Sodium 479.3 mg20%

Total Carbohydrates 40 g13.2%

Dietary Fiber 1.9 g7.7%

Sugars 5.1 g

Protein 20 g40.4%

Vitamin A 11.7% Vitamin C 0.91%

Calcium 29.5% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

Cook the macaroni in a large pot of boiling water until just tender, about 10 minutes.
Drain.
Coat a 1-quart casserole dish with no-stick spray.
Add the Cheddar and macaroni.
Toss to combine.
In a blender, puree the cottage cheese, milk, eggs, pepper sauce and 1 teaspoon mustard.
Pour over the macaroni and stir lightly to distribute.
In a cup, mix the remaining 1 teaspoon mustard.
Sprinkle over the casserole.
Bake at 375° for 25 minutes.
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