Macaroni Cheese
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 53 min.
Ready in
Ingredients
for
4
- Ingredients
- 12 ozs Elbow macaroni
- 2 cups low-fat milk (divided)
- 3 ½ Tbsps flour
- 2 ½ cups extra-sharp Cheddar cheese (shredded)
- 1 cup low-fat Cottage cheese
- 1 pinch ground Nutmeg
- ¼ tsp salt
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat oven to 400º F / 200º C. Coat an 8 x 8-inch / 20 x 20 cm oven-proof baking dish with nonstick cooking spray.
2.
Cook the pasta in boiling water for about 6 minutes, or until still slightly firm; drain well.
3.
Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan, set over medium-high heat until steaming but not boiling. In a small bowl, whisk remaining milk and flour until smooth; add to the hot milk and cook, stirring constantly, until the sauce simmers and thickens, about 3 minutes. Remove milk from heat source and add the Cheddar cheese, stirring until melted. Stir in the cottage cheese, nutmeg, salt and pepper.
4.
Add pasta to the cheese sauce; mix well. Pour the pasta into the baking dish. Bake in preheated oven for 25 to 30 minutes, or until bubbly. Serve.
