Tomato macaroni and cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Macaroni; uncooked |
| 1 | cup | Tomato sauce |
| ¼ | cup | Onions; finely chopped |
| 1 | Clove garlic; minced | |
| 1 | cup | Skim milk |
| ½ | cup | Lowfat creamed cottage cheese |
| ½ | cup | Cheddar cheese; or 2 oz. finely shredded |
Directions
(Prevention Magazine May/1997)
Serves 4
Cook macaroni in a large pot of boiling water and drain well. Rinse with hot water and drain again. Transfer to a large bowl.
In a saucepan, stir together the tomato sauce, onions and garlic. Cook over meium-low heat, stirring occasionally, for 10 minutes, or until the onions are tender. Pour over the macaroni and toss until coated.
In a small bowl, stir together the milk, cottage cheese and pepper. Add to the macaroni mixture and stir well.
Transfer half of the macaroni mixture to a 1-½ qt. casserole. Sprinkle with ¼ c of cheddar. Top with the remaining macaroni mixture and the remaining ¼ cup cheddar.
Bake at 350 for 30 minutes. Serves 4 Nutrition (per serving): 340 calories Saturated fat 4 g Total Fat 6 g (17% of calories) Protein 19 g (22% of calories) Carbohydrates 52 g (61% of calories) Cholesterol 18 mg Sodium 602 mg Fiber 2 g Iron 3 mg Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@...> on Apr 21, 1998