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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe, shared by Lois McAtee of Oceanside, California, shows you can watch your diet and still enjoy down-home country cooking. The herbs make it different from other macaroni and cheese recipes, she notes. Ingredients:
1 tablespoon butter |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups fat-free milk |
3/4 to 1 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1/8 teaspoon ground nutmeg |
1/8 teaspoon paprika |
1 tablespoon dijon mustard |
1/2 cup grated parmesan cheese, divided |
1 package (7 ounces) elbow macaroni, cooked and drained |
1 cup (8 ounces) 1% cottage cheese |
Directions:
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.
2. Stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated.
3. 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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