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Guilt Free Mac and Cheese Recipe

This lighter version of macaroni and cheese will please the whole family. The recipe combines reduced fat cheddar cheese, sour cream and cottage cheese to create a scrumptious side dish or entree.

 
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Heart Healthy Recipe

Yield: 6 servings (serving size: 1 cup)

Macaroni and Cheese

  • 4 cups cooked whole wheat elbow macaroni (about 2 cups uncooked)

  • 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese

  • 1 cup 1% low-fat cottage cheese, pureed in a food processor until smooth

  • 3/4 cup nonfat sour cream

  • 1/2 cup skim milk

  • 2 Tbsp grated fresh onion

  • 1 1/2 Tbsp reduced-calorie, reduced fat stick margarine, melted

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/4 cup egg substitute

  • 1 Tbsp dijon mustard

  • 1/4 cup dry breadcrumbs

  • 1 Tbsp reduced-calorie, reduced fat stick margarine, melted

  • 1/4 tsp paprika

  • Fresh Italian flat leaf parsley, chopped

    • Combine first 11 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs, margarine and paprika; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes longer or until set. Garnish with fresh parsley.

    Nutrition facts (per serving): Calories: 290; Fat: 5g; Saturated Fat: 2g; Cholesterol: 13mg; Sodium: 617mg; Carbohydrates: 38g; Fiber: 4g; Protein: 23g

      Last Reviewed: July 2009
     
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