Low-Fat Creamy Macaroni & Cheese
- 2 cups elbow macaroni
- 4 ounces reduced-fat monterey jack cheese, shredded
- 1 cup nonfat cottage cheese
- 3/4 cup nonfat sour cream
- 1/3 cup skim milk
- 1/4 cup onion, chopped
- 1 egg white, lightly beaten
- 1 tablespoon light margarine, melted
- 1 tablespoon cheese-flavored granule
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1 pinch red pepper, ground
- 2 tablespoons reduced-fat butter-flavored cracker crumbs
- 1/2 teaspoon paprika
- Coat a two-quart casserole dish with non-stick spray.
- Cook macaroni according to package directions.
- Drain macaroni, reserving two tablespoons cooking water.
- Toss macaroni with reserved cooking water, cheeses, sour cream, milk, onions, egg white, margarine, cheese-flavored granules, mustard and peppers until well combined.
- Spoon into casserole dish.
- Sprinkle with cracker crumbs and paprika.
- Cover.
- Bake casserole at 350 degrees for 25 minutes.
- Uncover and bake until golden brown an d bubbly, about five minutes.
elbow macaroni, cheese, cheese, nonfat sour cream, milk, onion, egg, light margarine, granule, mustard, black pepper, red pepper, butter, paprika
Taken from www.food.com/recipe/low-fat-creamy-macaroni-cheese-2553 (may not work)