With a few tricks up your sleeve you can make a creamy mac n' cheese bake that's lower in fat than your taste buds would believe. The crunch from parmesan bread crumbs on top help finish off the rich dish.
1 cup uncooked elbow macaroni pasta
1/2 cup fat-free milk
2 tablespoons grated onion
2/3 cup fat-free or low-fat cottage cheese
1/3 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup liquid egg substitute
1/8 teaspoon paprika
freshly ground black pepper
2 tablespoons seasoned breadcrumbs
2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 350 degrees F. Grease a baking dish and set aside.
Cook the pasta as directed on the package until al dente. Drain and set aside.
Heat the milk in a large saucepan over medium heat. Add the onion and bring just to a boil. Remove from the heat and stir in the cottage cheese, cheddar cheese, egg substitute, paprika, and black pepper. Stir quickly to combine.
Stir the pasta into the cheese mixture and mix well. Pour the pasta into the prepared baking dish. Sprinkle the top with the breadcrumbs and parmesan.
Place in the oven and bake at 350 degrees F for 25 minutes or until the breadcrumbs are browned and the pasta mixture is heated through.
For extra creamy texture, puree the cottage cheese in a food processor before adding it to the milk mixture.
Try different cheese blends, such as mozzarella or Monterey Jack, for a different flavor.
Adding a dash of hot sauce or mustard powder can give the dish a kick.
Garnish with fresh herbs such as chives or parsley.
Keep an eye on the macaroni and cheese during the last few minutes of baking to prevent over-browning.
Using freshly grated cheese over pre-shredded cheese can enhance the flavor, as it doesn't contain anti-caking agents.
You can use whole milk or any other milk variety you prefer, but keep in mind that it will increase the fat and calorie content of the dish.
You can use ricotta cheese or low-fat cream cheese as an alternative to cottage cheese. If you're looking for a dairy-free option, blended silken tofu can work as well.
If you prefer not to use egg substitute, you can use one egg if you're not avoiding eggs, or try a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, allowed to sit until it thickens) for a different option.
You can substitute any pasta shape you enjoy, such as shells, fusilli, or penne, but cooking times may vary slightly. Make sure to cook until al dente.
Consider adding spices like garlic powder, onion powder, or a pinch of cayenne pepper for some heat. You can also fold in steamed vegetables like broccoli or spinach for added flavor.
You can prepare the macaroni and cheese mixture a day ahead of time. Just cover it and store it in the refrigerator. When you're ready to bake, simply add the breadcrumbs and bake as instructed.
Sprinkle the breadcrumbs on just before baking, and make sure they are evenly coated with some oil or cooking spray to help them crisp up in the oven.
You can add cooked protein such as shredded chicken, canned tuna, or cooked ground turkey to this dish for an extra protein boost.
Allow any leftover macaroni and cheese to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Yes, this dish can be frozen. Allow it to cool, then store it in freezer-safe containers or bags. It can be frozen for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and then bake at 350 degrees F until heated through.
You can reheat macaroni and cheese in the oven at 350 degrees F, covered with foil to retain moisture, for about 15-20 minutes. Alternatively, you can microwave it in short intervals, stirring in between, until heated through.
You can use plain or seasoned breadcrumbs, depending on your preference. Homemade breadcrumbs made from whole-grain bread can also add a nice texture and flavor.
Baking Dish: To contain the mac and cheese mixture while it bakes in the oven. Greasing it beforehand helps prevent sticking.
Saucepans: Used for cooking the pasta. Also, one is necessary for heating the milk and onion. It should be large enough to allow for stirring in the cheese and other ingredients.
Measuring Cups and Spoons: For measuring ingredients such as milk, onion, cottage cheese, and paprika.
Colander: To drain the cooked pasta after boiling.
Spatula or Wooden Spoon: For mixing the ingredients thoroughly in the saucepan and combining the pasta with the cheese mixture.
Grater: Required to grate the onion and cheeses.
Whisk: Helpful for mixing the egg substitute and other liquid ingredients smoothly, although a spatula can also be used for this purpose.
Grilled Chicken: Serve this alongside your mac n' cheese for a delicious contrast.
Garlic Bread: A side of garlic bread adds a crunchy, buttery element that pairs well with the soft, creamy texture of the mac.
Red Pepper Flakes: For those who enjoy a little heat, a sprinkle of crushed red pepper flakes just before serving can keep things interesting.
Fresh Herbs: Chopped fresh parsley or chives can brighten the dish, adding a fresh note.
Caesar Salad: A crisp Caesar salad and creamy dressing that offers a perfect balance to the meal.
Buffalo Sauce: Drizzle some buffalo sauce over the mac n' cheese for tangy twist.
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
August 18, 2020
Made this last night and was really surprised how delicious it was! I did add some goat cheese and about a tablespoon of a tangy mayo-type salad dressing. My hubby even said it was very good. I'll certainly be making this again.
June 29, 2017
I tripled the recipe to serve a group. Worked perfect and everyone loved it. Didn't know it was healthy either because it tastes really rich.
April 22, 2017
This is a great and easy recipe. I make it with whatever pasta I have on hand. It works with elbows, rotini, spaghetti, etc.
June 13, 2006
This mac and cheese is awesome! My kids loved it. I used shells instead of elbows..omitted the peppers (made it kid friendly!). I also sprayed the topping with Parkay Fat Free Spray to moisten it a bit. We will definitely use this one again. Thanks!