This baked macaroni and cheese recipe is easy to prepare as well as low fat. I have many variations for this traditional baked macaroni and cheese dish and this is the one I most recently prepared. The cayenne pepper adds a little spice and I prefer freshly ground pepper as well. I will serve this as a light main meal with a side salad for lunch or dinner. This recipe was prepared as a side dish to meatloaf or pork chops.
Baked Macaroni and Cheese – 5 Points +
I have loved baked macaroni and cheese since I was a kid. It’s the perfect comfort food. This is a healthy version and very tasty.
* 2 cups dry macaroni
* 3/4 cup evaporated fat-free milk
* 1 cup low-fat cottage cheese (Horizon Organic: Low-fat Small Curd Cottage is used for this recipe)
* 1/2 cup part-skim ricotta cheese
* 1/2 cup shredded low-fat cheddar cheese (Reduced fat – Cabot’s Sharp Cheddar is used for this recipe)
* 1 tbsp. grated Parmesan cheese
* 1 tbsp. dry bread crumbs
* Pinch cayenne pepper
* Salt and Pepper to taste
1. Preheat oven to 350°F.
2. Prepare macaroni according to instructions on the box.
3. In a saucepan, heat milk over low heat.
4. Add the cheeses (except Parmesan) until melted, stirring constantly.
5. Drain pasta and place in a 2 quart casserole dish sprayed with cooking spray.
6. Remove the cheese sauce from the heat then pour on top of cooked pasta.
7. Stir and mix cheese and pasta well.
8. Sprinkle with Parmesan cheese, breadcrumbs, salt, pepper, and cayenne pepper.
9. Bake the casserole for 15-20 minutes until bubbly and the top is browned.
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
Entire recipe makes: 4 servings Serving size is about: about 1 cup Each serving = 5 Points +
PER SERVING: 212 calories; 3.3 g fat; 27.9 g carbohydrates; 16.2 g protein; 0.7g fiber
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