Recipe - Modern Macaroni And Cheddar

1 cup Lowfat; (1 percent) cottage
cheese
Three fourths pound Elbow macaroni or other
short tubeshaped pasta
One half pound Broccoli florets
Vegetable oil spray
2 teaspoon Olive oil
1 small Red bell pepper; seeded and
chopped
2/3 cup Thinly cut or sliced up scallions;
plus 1/3 cup
1 tablespoon Allpurpose flour
1 One half teaspoon Dry mustard
One fourth teaspoon Cayenne pepper
2 cup Skim milk
1 One half cup Shredded reducedfat cheddar
cheese; plus One half cup (about
One half pound Total)
1 tablespoon Worcestershire sauce
1 teaspoon Paprika

1. Process the cottage cheese in a blender or food processor just until
smooth, about 15 seconds. Set aside. Cook the pasta in a large pot of
boiling salted water for 7 minutes. Add the broccoli to the pasta and cook
until the pasta is al dente and the broccoli is crisptender, about 3
minutes more. Drain the pasta and broccoli well and return to the cooking
pot. Coat a shallow 2quart baking dish or 7x11inch baking dish with
vegetable oil spray.

2. In a large, preferably nonstick skillet, heat the oil over mediumlow
heat and cook the bell pepper for 3 minutes. Add 2/3 cup of the scallions
and cook until the peppers are softened, about 2 minutes more. Stir in the
flour, mustard and cayenne and cook for 1 minute, stirring constantly.
Slowly whisk in the milk and cook, stirring constantly, until thickened and
bubbly, about 5 minutes. Reduce heat to low and whisk in the cottage cheese
and 1 One half cups of chedsdar cheese until the cheese is melted and smooth.
Stir in the Worcestershire.

3. Add the cheese sauce to the pasta and broccoli in the cooking pot and
stir to combine well. Spoon into the prepared baking dish, then sprinkle
with the remaining cheddar cheese and the paprika. (This recipe can be made
up to 4 hours ahead to this point and refrigerated. Return to room
temperature before baking.)

4. Preheat the broiler or preheat the oven to 400 degrees. If the recipe is
freshly made and hot, set under the broiler until the top is flecked with
brown and the cheese is melted, about 2 minutes. If the recipe has been
made ahead and looks a little dry, you may need to add up to One fourth cup water
to the baking dish. Cover with foil and bake until nearly heated through,
about 20 minutes. Uncover and bake until the top is flecked with brown and
the cheese is melted, about 10 minutes longer. Garnish with the remaining
scallions and serve immediately.

Makes 6 servings.

Nutritional information per serving: About 415 calories, 89 calories from
fat, 10g total fat, 5g saturated fat, 30mg cholesterol, 422mg sodium, 54g
total carbohydrates, 2g fiber, 27g protein.

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Air date on GMA 1/19/98

Busted by Barb on 2/21/98

Recipe by: AMA Family Health Cookbook

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998