Ingredients:

  • 1 pound elbow macaroni, or other small pasta
  • 2 tablespoons butter
  • 2 cups chopped vegetables (mushrooms, broccoli or peas) (optional)
  • 1 small onion, diced
  • 1 1/2 Tablespoons flour
  • 3/4 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups milk (skim, 1% or 2%)
  • 1 1/2 cups reduced fat cheddar cheese, shredded
  • 1 cup low fat cottage cheese

Directions:

  1. In a large pot of boiling water, cook the pasta al dente and drain.
  2. Melt butter in a large pot over medium heat.  Sauté onions and vegetables, if desired, about 5 minutes.  Stir in flour, mustard, salt and pepper. Turn heat to medium-low.
  3. Whisk in milk and cook until sauce is smooth and slightly thickened.  Remove from heat and add cheddar and cottage cheese.
  4. Stir in pasta until coated and creamy.
8 servings Calories Fat Protein Carbohydrate
1 1/2 cup per serving    400 6 g    22 g     68 g   (2g fiber)

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