Macaroni and Cheese

by Laura Donnelly — February 15, 2007

This comfort-food classic is made using low-fat cottage cheese and part-skim mozzarella. Sometimes I add additional sauteed or roasted vegetables. Fennel and red onion are good additions, as are carrots and celery. Add about 1 cup per casserole. Try serving this with yesterday’s recipe for biscuits and a simple green salad.

Serves six

16 oz. can tomato puree
1 cup water
1 Tablespoon Mrs. Dash seasoning (garlic and herb)
3 cloves garlic, minced
24 oz. low-fat cottage cheese
1 large shallot
8 oz. elbow macaroni, uncooked (two cups)
1/4 cup parmesan cheese, grated
3 oz. part-skim mozzarella cheese, grated.

1. Preheat oven to 350 degrees.

2. In medium bowl, combine tomato puree with water, Mrs. Dash, and two of the minced cloves of garlic.

3. In another medium bowl, combine cottage cheese with shallot and the other minced garlic clove.

4. Spoon one-third of tomato mixture over bottom of 9-inch casserole dish. Then layer half the macaroni, all of the cottage cheese mixture, one-third of the tomato mixture, all the parmesan, the remaining macaroni, and the remaining tomato mixture.

5. Bake covered for one hour. Uncover and sprinkle mozzarella over casserole. Return to oven and bake another 5 minutes or until cheese is bubbly.