Light Macaroni and Cheese
Description
Good served with: Marinated celery salad and toasted, unbuffered
cracked wheat rolls, fresh fruit with crisp cookies for dessert.
Ingredients
2 cups elbow macaroni, vegetable variety
1/2 cup finely chopped green pepper
1 Tbsp. butter or margarine
1 Tbsp all-purpose flour
1 cup low-fat or non-fat milk
1/4 tsp. white pepper
1/2 tsp. salt, optional
1 cup grated low-fat cheese
1 cup low-fat cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tomatoes, sliced 1/2-inch thick
1/2 cup finely chopped green pepper
1 Tbsp. butter or margarine
1 Tbsp all-purpose flour
1 cup low-fat or non-fat milk
1/4 tsp. white pepper
1/2 tsp. salt, optional
1 cup grated low-fat cheese
1 cup low-fat cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tomatoes, sliced 1/2-inch thick
Methods/steps
Cook macaroni according to package directions
Drain well
Meanwhile, saute green pepper in heated butter until soft
Stir in
flour
Cook for 1 minute
Gradually stir
in milk
Cook until thickened
Add white pepper and salt
if used
Stir in grated cheese and partially melt
Combine macaroni, the sauce, cottage cheese and Parmesan cheese
Turn into a lightly buttered baking dish
Arrange tomato slices
on top
Bake at 400?F for 20 min
until bubbly
For optimum flavor, let sit
5 min
before serving
Drain well
Meanwhile, saute green pepper in heated butter until soft
Stir in
flour
Cook for 1 minute
Gradually stir
in milk
Cook until thickened
Add white pepper and salt
if used
Stir in grated cheese and partially melt
Combine macaroni, the sauce, cottage cheese and Parmesan cheese
Turn into a lightly buttered baking dish
Arrange tomato slices
on top
Bake at 400?F for 20 min
until bubbly
For optimum flavor, let sit
5 min
before serving
Additional Tips
Good served with: Marinated celery salad and toasted, unbuffered
cracked wheat rolls, fresh fruit with crisp cookies for dessert.
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