In my search of yummy low-fat Mac-n-cheese, this has got to be the easiest on the planet! I stumbled upon this little recipe while listening to, who else, but Martha Stewart....A caller had called in and was talking about this Mac-n-cheese that her Mom use to make from this old church cook book, where you don't boil the pasta....I thought to myself, "Well, how smart is that...you can do it with lasagna, why not Mac-n-cheese, right?" Well, since I got in on the conversation half way through, I missed some of what went into it. So I had to do some investigation with my dear friend Google and found the recipe. I also found out that it was an old Amish recipe at that...Well, to make this one lighter I had to cut half the cheese but if you're fixing it for Thanksgiving, just go for it and use the whole 16oz of cheese....I'm thinking next time I try it I might even try it with the 1/2 fat Velveeta cheese to see if it's creamier....
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| This is all you need! | | | | | |
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1 package of macaroni pasta
8oz Cabot 75% reduce fat sharp, shredded
16oz fat free cottage cheese (or 24oz if you want it creamier but remember it adds more calories so plug it into sparksrecipes.com)
20oz hot water
Salt and Pepper to taste ( I used kosher salt)
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| Put every thing into a large bowl and mix together well. Spray a 13x9 pan with PAM and spread Mac-n-cheese into the pan. Cover pan with aluminum foil and bake at 350 degrees for 30 minuets. Uncover and stir and continue to bake for another 10 minutes. Stir again and check to see if it's done...I didn't need to continue baking, but keep an eye on it and use your own judgment if you feel it needs more or not. |
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Nutritional Info 6 servings (about 1 cup) =9pts 12 servings (1/2 cup) = 4pts - Servings Per Recipe: 12
- Amount Per Serving
- Calories: 168.3
- Total Fat: 2.2 g
- Cholesterol: 8.3 mg
- Sodium: 276.1 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 3.5 g
- Protein: 13.8 g
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