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