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Low-Fat Macaroni And Cheese

pasta, cheese

3/4 pound dry macaroni or fusilli
1 cup chopped onion
2 cups skim milk
1/4 cup flour
1 pound 1% cottage cheese
4 cups low-fat old Cheddar cheese; grated
2 teaspoons garlic purée
1 1/2 teaspoons dried basil
1 teaspoon white pepper
2 teaspoons dry mustard
2 large ripe tomatoes; cored; sliced
1 cup fresh whole wheat bread crumbs
1 tablespoon olive oil

Preheat oven to 350°F. Cook pasta and onion in a Dutch oven of salted boiling water until tender. Drain; do not rinse; return to the pot. Meanwhile, using a wire whisk in a medium saucepan over medium heat, combine milk and flour. Stir until the sauce thickens into a smooth sauce. Purée cottage cheese and 2 cups grated cheese in a food processor. Slowly add this mixture to the hot sauce, whisking thoroughly as you work. Whisk in the garlic, basil, pepper and mustard. When sauce is smooth and thickened, add to drained pasta and onion in the Dutch oven. Mix well. Add 1 cup grated Cheddar, distributing throughout the mixture. Spray a shallow 9- x 13-inch baker. Spread half the macaroni and cheese mixture evenly on the bottom. Arrange the tomato slices over top. Cover with the remaining macaroni and cheese. Smooth the top. Combine the crumbs, oil and remaining 1 cup grated Cheddar, mixing well. Sprinkle over top of the casserole. Casserole can be refrigerated until needed at this point. If cooking at once, bake about 30 minutes or until bubbly. (If cooking later, bake about 3/4-1 hour.)

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 1 servings

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