Recipe - Reduced-Fat Macaroni And Cheese

8 ounce Macaroni, elbow twists
16 ounce Cottage cheese, lowfat 1%
2 tablespoon Flour, allpurpose
2 cup Skim milk
4 ounce Cheese, sharp cheddar shred
1 teaspoon Salt
One fourth teaspoon Pepper, ground black
One fourth teaspoon Nutmeg ground
One fourth cup Cheese, parmesan grated

"They'll never know we sneaked out 10 grams of fat per serving because this
macaroni and cheese is as good as ~ even BETTER than the oldfavorite
recipe."

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water; drain.
2. Preheat oven to 375 degrees F. Spray shallow, broilersafe, 2
1/2quart casserole with nonstick cooking spray. 3. In food processor
with knife blade attached, blend cottage cheese
until smooth. (Or, in blender at high speed, blend cottage cheese with
One fourth cup of the milk called for in recipe, for easier blending.) 4. In
2quart saucepan, mix flour with One fourth cup milk until smooth. Slowly
stir in remaining cups milk until blended. Cook over medium heat until
mixture just boils and thickens slightly, stirring frequently. Remove
saucepan from heat; stir in cottage cheese, Cheddar, salt, pepper and
nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake,
uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control
to broil. Sprinkle
Parmesan cheese on top of macaroni mixture. 7. Place casserole in
broiler at closest position to source of heat;
broil 2 to 3 minutes until top is golden brown.

This recipe which I've made and enjoyed, comes from the September 1995
issue of Good Housekeeping. Submitted By "MASTER CHEF K.D."
HOTGRL@PRIMENET.COM On TUE, 28 NOV 1995 014443 0700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini