Reduced-Fat Macaroni and Cheese
INGREDIENTS:
2 tablespoons heavy cream
1/2 cup non-fat cottage cheese
1/2 cup non-fat ricotta cheese
1/2 cup shredded non-fat cheddar cheese
1/2 cup shredded non-fat mozzarella cheese
1/4 teaspoon turmeric
2 cups non-fat milk
3 tablespoons all-purpose flour
1 pound elbow macaroni
Pinch or 2 of freshly ground nutmeg
2 tablespoons shredded sharp cheddar cheese
Several dashes cayenne or paprika
2 tablespoons non-fat Parmesan
DIRECTIONS:
In a food processor or blender, blend cream, cottage cheese, ricotta, non-fat cheddar, mozzarella and turmeric about 2 minutes until smooth.
In a large non-stick saucepan over medium-high heat, heat the milk, whisk in the flour and cook, whisking constantly, about 2 minutes, or until mixture is thickened. Reduce heat and whisk in cheese mixture; cook, stirring, taking care not to boil the sauce, until hot.
In a large pot of boiling water, cook macaroni with nutmeg for about 12 minutes until almost done; drain.
To serve immediately, place macaroni in a warm serving bowl; spoon sauce over pasta and toss well. Sprinkle with cheddar and cayenne and serve.
For a deep-dish crispy-crust version, place macaroni in a 2-quart ovenproof casserole. Spoon sauce over macaroni and sprinkle with sharp cheddar, Parmesan and cayenne. Bake for 30 minutes. Serve hot
Makes 6 servings.
NOW ENJOY WITHOUT THE GUILT!!!!
