Elbows and Cheese Recipe
Ingredients
| Elbow macaroni | 1 1/2 Cup (16 tbs) | |
| 2/3 cup shredded reduced-fat Cheddar cheese | ||
| 1/2 cup dry-curd cottage cheese | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| 1/2 cup fat-free egg substitute | ||
| Pepper sauce | 1/4 Teaspoon | |
| Dijon Mustard | 2 Teaspoon | |
| Seasoned bread crumbs | 1/2 Cup (16 tbs) | |
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 bread crumbs with the remaining 1 teaspoon mustard.
Sprinkle over the casserole.
Bake at 375° for 25 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 bread crumbs with the remaining 1 teaspoon mustard.
Sprinkle over the casserole.
Bake at 375° for 25 minutes.
Chef
