Guilt Free Mac and Cheese Recipe

This lighter version of macaroni and cheese will please the whole family. The recipe combines reduced fat cheddar cheese, sour cream and cottage cheese to create a scrumptious side dish or entree.

Ingredients

  • 4 cups cooked whole wheat elbow macaroni (about 2 cups uncooked)
  • 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup 1% low-fat cottage cheese, pureed in a food processor until smooth
  • 3/4 cup nonfat sour cream
  • 1/2 cup skim milk
  • 2 Tbsp grated fresh onion
  • 1 1/2 Tbsp reduced-calorie, reduced fat stick margarine, melted
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup egg substitute
  • 1 Tbsp dijon mustard
  • 1/4 cup dry breadcrumbs
  • 1 Tbsp reduced-calorie, reduced fat stick margarine, melted
  • 1/4 tsp paprika
  • Fresh Italian flat leaf parsley, chopped

Directions

  1. Combine first 11 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs, margarine and paprika; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes longer or until set. Garnish with fresh parsley.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
290
% Daily Value*
  • Total Fat
    5g
    8%
  • Saturated Fat
    2g
    10%
  • Cholesterol
    13mg
    4%
  • Sodium
    617mg
    26%
  • Total Carbohydrate
    38g
    13%
  • Dietary Fiber
    4g
    16%
  • Sugars
  • Protein
    23g
    46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.