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This recipe for MACARONI AND CHEESE LIGHT, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Sunday, November 9, 2008


8 oz. macaroni
1 T. flour
1 c. fat-free milk (divided)
1 c. grated extra-sharp cheddar cheese
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/8 tsp. ground ancho chili pepper
1-1/2 c. 2% cottage cheese
3 T. unseasoned bread crumbs
1 tsp. olive oil
3 T. grated Parmesan cheese

Coat 8" square baking dish with cooking spray. Cook macaroni according to package instructions; drain and rinse and set aside. In small bowl, whisk together flour and 2 T. of the milk. In large saucepan, heat the remaining milk over medium heat until steaming. Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the saucepan. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove the sauce from the heat and stir in cheddar cheese, mustard, salt, pepper, ancho chili pepper and nutmeg. Set aside. In food processor or blender, puree cottage cheese until very smooth. Stir into the sauce. Stir in the cooked macaroni and spoon the mixture into the baking dish. In a small bowl, stir together breadcrumbs and olive oil until well blended. Stir in Parmesan and sprinkle the mixture over the mac n cheese. Bake 375 for 40-45 minutes or until browned on top and bubbling.




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