Cooking Light Macaroni And Cheese
- 4 cups cooked elbow macaroni (about 2 cups uncooked)
- 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup 1% low-fat cottage cheese
- 3/4 cup nonfat sour cream
- 1/2 cup skim milk
- 2 tablespoons grated fresh onion
- 1 1/2 teaspoons reduced-calorie stick margarine, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, lightly beaten
- Vegetable cooking spray
- 1/4 cup dry breadcrumbs
- 1 tablespoon reduced-calorie stick margarine, melted
- 1/4 teaspoon paprika
- Fresh oregano sprigs
- Preparation
- Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.
- Nutritional Information
- Calories:
- 356 (28% from fat)
- Fat:
- 11.2g (sat 5.2g,mono 3.3g,poly 1.4g)
- Protein:
- 24.9g
- Carbohydrate:
- 37.5g
- Fiber:
- 1.2g
- Cholesterol:
- 63mg
- Iron:
- 2mg
- Sodium:
- 724mg
- Calcium:
- 402mg
macaroni, cheddar cheese, cottage cheese, nonfat sour cream, milk, onion, margarine, salt, pepper, egg, vegetable cooking spray, breadcrumbs, margarine, paprika, oregano sprigs
Taken from www.epicurious.com/recipes/member/views/cooking-light-macaroni-and-cheese-50022769 (may not work)