Light macaroni and cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Macaroni; vegetable |
| ½ | cup | Green pepper; finely chopped |
| 1 | tablespoon | Margarine |
| 1 | tablespoon | Flour; all-purpose |
| 1 | cup | Skim milk |
| ¼ | teaspoon | White pepper |
| ½ | teaspoon | Salt; optional |
| 1 | cup | Cheddar cheese; lowfat, grated |
| 1 | cup | Cottage cheese; lowfat |
| ½ | cup | Parmesan cheese; or romano grated |
| 2 | Tomatoes; sliced 1/2\" thick | |
Directions
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 400F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.
NOTES : Good served with: Marinated celery salad and toasted, unbuttered Recipe by: My Great Recipes
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