Sunday, May 6, 2007

3FC Macaroni and Cheese

I made this tonight (5/7) and it was horrible! The sauce tasted great before I mixed it with the macaroni, but when it was done, it had soaked in and congealed into gritty little pieces with absolutely no flavor at all! It was very filling, but almost completely tasteless. Definitely won't be making it again!

Serves: 6; 5 points per serving
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recipe ingredients
8 oz elbow macaroni, dry
1 Tbsp. all-purpose flour
1 cup skim milk
4 oz. reduced fat cheddar cheese
2 tsp. dijon mustard
1/4 tsp. black pepper
1 1/2 cups nonfat cottage cheese
3 Tbsp. dry bread crumbs
1 tsp. vegetable oil
3 Tbsp. parmesan cheese

recipe directions
Preheat oven to 375*F. Spray a 2 quart baking dish with nonstick cooking spray and set aside. In a large pot, cook macaroni according to package directions, till just tender. Drain and rinse with cold water; set aside. Meanwhile, in a small bowl, whisk together flour and 2 tablespoons of the milk. In large saucepan, heat remaining milk until steaming. Gradually whisk a little hot water into bowl with milk flour mixture, then whisk this mixture back into pan with hot milk. Stir over medium heat about 1 minute, or until mixture comes to a boil and thickens. Remove from heat. Stir in cheddar cheese, mustard, black pepper and cayenne; set aside. In a food processor or blender, puree cottage cheese until very smooth. Stir into sauce. Stir in the macaroni. Spoon mixture into prepared baking dish. In a small bowl, stir together bread crumbs and oil until well mixed. Stir in parmesan cheese. Sprinkle over top of macaroni and cheese. Bake 40 to 45 minutes or until browned and bubbly.

Serves: 6 - Nutrition Information Per Serving
caloriestotal fatsat fatproteinfibersodiumcarbsww pts

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