My friend Leslie got this recipe out of a Cooking Light magazine about 6 years ago. (She also gave it the name!) We both make it a lot and always get asked for the recipe so I thought you might enjoy it too! (Someone asked me just last week for it!) It’s a healthier twist on the typical mac and cheese! Kids love it…and so will hubby!
No More Muffin-Top Mac & Cheese
♦ 4 cups cooked elbow macaroni (2 cups uncooked)
♦ 2 cups (8 oz) low fat shredded cheddar
♦ 1 cup 1% low-fat cottage cheese
♦ 3/4 cup low fat sour cream
♦ 1/2 cup 1% milk
♦ 2 tablespoons grated fresh onion
♦ 1 1/2 teaspoon butter, melted
♦ 1/2 teaspoon salt
♦ 1/4 teaspoon pepper
♦ 1 egg, lightly beaten
♦ Cooking spray
♦ 1/4 cup dry breadcrumbs
♦ 1 tablespoon butter, melted
♦ 1/4 teaspoon paprika
Combine first 10 ingredients. Stir well and spoon into 2 quart casserole coated with cooking spray. Combine bread crumbs and next 2 ingredients stir well. Sprinkle over casserole. Cover & bake at 350 degrees for 30 minutes. Uncover, bake 5 minutes or until set.
My little girl chowing down!
Linking up with Comfy in the Kitchen!
Yummy! I will give it a try. Also, what a darling little girl 🙂
so six cups macaroni total?
I think she’s saying 2 cups of uncooked will yield 4 cups of cooked.
OK. Now I’ve re-read and am thinking 2 cups cooked, 2 cups uncooked and the uncooked will “do it’s thing” while in the oven? LOL! Somebody help! 🙂
2 cups uncooked = 4 cups when cooked
Basically, cook 2 cups of dry macaroni noodles and it will be the 4 cups the recipe calls for.
That’s exactly right Emily!
This recipe looks great and a lot healthier than the version I cook just a few times/year as a treat for my family. I definitely want to give this a try.
The recipe looks great & I will definitely try it, but the best thing about this post is that sweet pic of your girl – PRECIOUS!! She’s breathtaking (even yummier than the mac-n-chz)!!