Baked Macaroni and Cheese

My sister made this dish for my family a few years ago and we loved it! Now we make it ourselves fairly often. The recipe originally came from my sister's mother-in-law so I don't know what cookbook the recipe is from. This mac and cheese recipe is so easy to make since it doesn't require making a cheese sauce for it. Another reason that I love this recipe is because it calls for cottage cheese and sour cream in addition to the cheddar cheese. I use fat free cottage cheese and sour cream and the end result is a cheesy dish that is lighter than most macaroni and cheese dishes. As I mentioned before, I like to use Ronzoni Smart Taste pasta because it taste great and it has added calcium, vitamin D and fiber. I usually serve this dish as the main course with a vegetable and fruit on the side for a delicious and satisfying vegetarian meal. Baked Macaroni and Cheese

8 oz. elbow noodles

1 egg, slightly beaten

16 oz. fat free small curd cottage cheese

8 oz. fat free sour cream

8 oz. shredded sharp cheddar cheese

1/2 tsp. salt

1/8 tsp. black pepper

 

Preheat the oven to 350°F. Lightly grease a 2 quart casserole dish.

Cook the elbows according to the package directions. Meanwhile, beat the egg with a fork in a large bowl. Add to the beaten egg, the cottage cheese, sour cream, cheese, salt and pepper. Stir together until completely combined.

When the noodles are done, pour them in a strainer and run cold water over the noodles, stirring them at the same time so that they don’t stick together. It’s important to cool the noodles before adding them to the egg and cheese mixture. Otherwise the hot noodles with start to cook the egg and you’ll end up with scrambled egg in your mac and cheese.

Stir the cooled noodles into the egg and cheese mixture until the noodles are completely covered. Pour into the prepared pan. Bake uncovered for 50 to 55 minutes until the dish is hot and bubbly.

Makes 8 servings.

 

Nutritional information per serving:

280 Calories

10 g. fat

5 g. saturated fat

56 mg. cholesterol

550 mg. sodium

29 g. carbohydrates

4 g. fiber

5 g. sugar

16 g. protein