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Macaroni And Cheese

main dishes, casseroles, pastanoodle

1 pound elbow macaroni
--or any other pasta shape
1 tablespoon extra-virgin olive oil
1 small onion or shallot; finely chopped
2 garlic cloves; finely chopped
1/4 cup all-purpose flour
4 cups skim milk
1 cup low-fat cottage cheese
1 tablespoon mustard
1 teaspoon nutmeg
1 pinch cayenne pepper
freshly ground black or white peppe
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese
--or romano cheese
1/4 cup sharp cheddar cheese
1/2 cup low-fat cheddar cheese
bread crumbs

1. Preheat oven to 350°F. Prepare pasta according to package directions; under-cook slightly so it remains a bit firm. Rinse pasta under cold water; drain and transfer to a large casserole dish.

2. In a medium nonstick pan, heat olive oil; add onions and garlic. Sauté until onions are transparent; add flour, mixing well until brown; add milk slowly, stirring vigorously so that there are no lumps. Add cottage cheese, mustard, nutmeg, peppers, parsley and Parmesan. When milk is steaming but not boiling, add cheddar cheeses a little at a time. Keep stirring until all cheese is added and sauce is relatively smooth.

3. Pour cheese mixture evenly over the macaroni. Top with bread crumbs. Bake until top is bubbly, about 30 to 45 minutes.

Makes 6 servings.

Per serving: About 484 cal, 27 g pro, 76 g car, 8 g fat, 15% cal from fat, 22 mg cholesterol, 542 mg sod, 4 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00

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