Macaroni and Cheese is quite possibly my favorite food. Pasta and Cheese – what more could you want? The problem is, too much mac and cheese can give you a little more than you want in your mid-section. But, thanks to the geniuses at Cooking Light Magazine, you can have your Mac & Cheese and eat it too! There is one catch (there always is) you have to like cottage cheese.  I think cottage cheese is somewhat like Mayonnaise – you either love it or hate it, there is no in between.  I happen to love cottage cheese (mayo not so much), and therefore love this recipe.  If you aren’t a fan, maybe try substituting it for part skim ricotta? Let me know how it turns out!


  • 3 cups (12 ounces) whole wheat penne or other pasta of your choice
  • 1 (12-ounce) carton 2% low-fat cottage cheese
  • 1/2 cup (2 ounces) finely shredded sharp cheddar cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons panko breadcrumbs
  • 1 tablespoon minced fresh flat-leaf parsley

1.  Preheat the oven to 375°.

2. Cook the pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.

3.  Place cottage cheese in a food processor or blender (I used a magic bullet) and process until smooth. Combine the cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt, and pepper.

4. Add the cheese mixture to pasta, and stir well. Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

5. Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture.

6. Bake at 375° for 10-12 minutes until heated through.

7. Preheat broiler (do not remove dish from the oven)

8. Broil pasta 1 – 3 minutes or until top browns.


Source: Adapted From Cooking Light