Ingredients:

  • 1 pound elbow macaroni
  • 1 Tablespoon butter
  • 1 cup onion, finely chopped
  • 2  1/2 Tablespoon flour
  • 2 1/2 cups skim milk
  • 3/4 cup bread crumbs
  • 2 1/2 cups low-fat mozzarella cheese, grated
  • 1 cup low-fat cottage cheese
  • 2 cups broccoli, mushrooms or peas, cooked (optional)

Directions:

  1. Preheat oven to 375°F
  2. Bring a large pot of water to boil and cook macaroni until tender, about 8-10 minutes. Drain and set aside
  3. In a sauce pan, heat butter, add onions and cook until soft. Add flour and cook for 2 minutes.
  4. Slowly add milk to flour mixture and stir over medium heat until sauce thickens.
  5. Mix bread crumbs with 1/2 cup of grated cheese
  6. Mix macaroni with the white sauce, remaining mozzarella, cottage cheese, and cooked vegetables of your choice. Put into 9×13 inch pan. Sprinkle the bread crumbs mixture on top.
  7. Bake until browned and bubbly (about 15-20 minutes)
Amount/serving     Serving
Size
  Calories Fat Protein Carbohydrate
10     1/2 cup      310 3 g   20 g         50 g

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