Baked Mac and Cheese
"A "health-conscious" recipe using blended cottage cheese to bring a creamier consistency to this normally-rich dish."
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
1 1/3 cups
- Serves:
- 6
ingredients
- 4 1⁄2 cups uncooked penne (tube-shaped pasta)
- 1 (12 ounce) carton 2% low fat cottage cheese
- 1⁄2 cup finely shredded sharp cheddar cheese
- 1⁄2 cup grated fresh parmesan cheese, divided
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- cooking spray
- 3 tablespoons panko breadcrumbs (Japanese breadcrumbs)
- 1 tablespoon minced fresh flat-leaf parsley
directions
- Preheat oven to 375 degrees.
- Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
- Place cottage cheese in a food processor; process until smooth. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt and pepper. 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.
- Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375 degrees for 10 minutes.
- Preheat broiler (do not remove dish from the oven).
- Broil pasta 1 minute or until top browns.
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Reviews
-
This is one of the many mac & cheese recipes that I've made for one our our neighbor couples who are housebound. I often cook for them, & they are fanatic about mac & cheese, so . . . I always manage a taste test serving (at the very least), & your recipe makes for a wonderfully staisfying comfort food! Many thanks for posting it! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]
