Macaroni and Cheese

Kid-friendly, tasty dish
Serving Size: 1/6 of recipe
Servings: 6
Calories Per Serving: 460
 
INGREDIENTS
8 oz. elbow macaroni, uncooked
2 cups sharp cheddar cheese, shredded
2 medium onions, choppedt
2 Tablespoons butter or margarine
1 Tablespoon dried parsley, plus pinch for garnish
1/2 teaspoon freshly ground black pepper
2 cups Crowley Cottage Cheese
1/2 cup Crowley 1% Lowfat Milk
1/4 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese

Preheat oven to 350° F.
Spray a 2-quart or 2-liter baking dish with non-stick cooking spray, and set aside. Cook macaroni according to package directions until tender but firm. Drain, then rinse with cool water, and set aside.

Sauté onions in butter until just tender. In a large bowl, combine macaroni, onion, cheddar cheese, parsley and black pepper. Blend cottage cheese and milk together in a food processor until smooth. Pour this over macaroni mixture and mix thoroughly. Pour entire mixture into baking dish.

In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over the top of the macaroni mixture, along with a pinch of dried parsley. Bake for about 30 minutes, or until hot in the center. Serve hot.

Try this recipe with Crowley Nonfat Cottage Cheese and save 80 calories, 3 grams of total fat, and 2 grams of saturated fat per serving!