*  Exported from  MasterCook  *
 
                       REDUCED-FAT MACARONI & CHEESE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Macaroni, elbow twists
   16       oz           Cottage cheese, low-fat 1%
    2       tb           Flour, all-purpose
    2       c            Skim milk
    4       oz           Cheese, sharp cheddar shred
    1       t            Salt
      1/4   ts           Pepper, ground black
      1/4   ts           Nutmeg ground
      1/4   c            Cheese, parmesan grated
 
   “They'll never know we sneaked out 10 grams of fat per
   serving because this macaroni and cheese is as good as
   ~ even BETTER than - the old-favorite recipe.”
   
   Beginning about 45 minutes before serving:
   
   1.  Prepare macaroni as label directs but do not add
   salt to water; drain. 2.  Preheat oven to 375 degrees
   F.  Spray shallow, broiler-safe, 2
       1/2-quart casserole with nonstick cooking spray.
   3. In food processor with knife blade attached, blend
   cottage cheese
       until smooth.  (Or, in blender at high speed,
   blend cottage cheese with
       1/4 cup of the milk called for in recipe, for
   easier blending.) 4. In 2-quart saucepan, mix flour
   with 1/4 cup milk until smooth. Slowly
       stir in remaining cups milk until blended.  Cook
   over medium heat until
       mixture just boils and thickens slightly, stirring
   frequently. Remove
       saucepan from heat; stir in cottage cheese,
   Cheddar, salt, pepper and
       nutmeg. 5. Place macaroni in casserole; cover with
   cheese sauce. Bake,
       uncovered, 20 minutes. 6. Remove casserole from
   oven. Turn oven control to broil.  Sprinkle
       Parmesan cheese on top of macaroni mixture. 7.
   Place casserole in broiler at closest position to
   source of heat;
       broil 2 to 3 minutes until top is golden brown.
   
   This recipe which I've made and enjoyed, comes from
   the September 1995 issue of Good Housekeeping.
   Submitted By “MASTER CHEF K.D.” <HOTGRL@PRIMENET.COM>
   On   TUE, 28 NOV 1995 014443 -0700
  
 
 
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