“A remade comfort dish. Easy to adjust to anyone’s dietary needs. A teaspoon of cumin in the cheese mixture makes for a tangier mac and cheese if you want a different taste.”
1/3 cupfinely chopped onion
3 1/2 cupscooked elbow macaroni
1 3/4 cupsshredded low-fat cheddar cheese
2teaspoonsminced fresh parsley
1/2 cupfat-free evaporated milk
1 3/4 cups2% fat cottage cheese
1/4 teaspoonpepper( fresh ground makes it really good)
In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain.
You could just caramelize the onions in a skillet on the stove top if you don’t want to stink up the microwave.
Add the macaroni, cheddar cheese and parsley.
In a bowl mix the milk, cottage cheese, mustard, salt, and pepper.
Mix until it is well combined and somewhat smooth.
Stir into macaroni mixture.
Pour into a 1 1/2 quart casserole coated with nonstick cooking spray.
Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned.
Burnt cheese bits are good.
“Yum! I had trouble staying out of this it’s so good! I’m never sure how much pasta to use when a recipe calls for it already cooked. In this case I used 2 cups of dry macaroni (which was probably closer to 4 cups cooked). I decided to throw the onion in the boiling water with the macaroni to cook it which worked great. I mixed everything except the onion & macaroni together then added those items once cooked. I also saved back a couple Tbsp of cheddar to put on top (and used regular not low-fat). I used a 2 qt casserole because I was afraid it would overflow my 1 1/2 qt dish. This was excellent and will definitely be made again! Thanks for posting!”