I've perfected several macaroni and cheese recipes over the years, but this is the one I use most often. I love its simplicity. The macaroni does not need to be precooked, the sauce is made in a blender, and as mac and cheese goes, it's lowfat :)
1 1/2 cups lowfat cottage cheese
1 1/2 cups milk
1 t dry mustard
1/2 t salt
1/8 t black pepper
1 small onion, chopped
1 cup shredded extra sharp cheddar cheese
1/2 lb. elbow macaroni
4 T grated parmesan
1/2 cup whole wheat breadcrumbs
Add the cottage cheese, milk,mustard, cayenne, salt, and pepper to a blender, and puree until smooth.
In a large bowl stir together the uncooked macaroni, onions, cheddar, and the pureed mixture. transfer to a greased casserole dish.
Stir together the breadcrumbs and parmesan; sprinkle over the top of the casserole and bake uncovered at 375 degrees for about 45 minutes, or until the the top is browned and center is firm.
I used a Moosewood
recipe as the base, and tweaked it until I fell in love :)
Labels: food, recipes, vegetarian