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Tuesday, November 9, 2010

Macaroni and Cheese-Lower Fat (David and Diane)

1 ½ cup 1% cottage cheese
1 ½ cup buttermilk ( I make this up from the dried kind which seems to last forever in the ‘fridge)
1 tsp dried mustard or 1 Tbs Dijon mustard
pinch cayenne
¼ tsp nutmeg (fresh ground if possible)
½ tsp salt
¼ tsp ground black pepper
¼ cup grated onions
10 hydrated sun-dried tomatoes - chopped
1 cup grated extra-sharp Cheddar cheese
½ pound UNCOOKED elbow macaroni
2 Tbs finely grated parmesan or romano cheese
¼ cup bread crumbs

This is faster than the traditional M&C, and better for you too! Made with UNCOOKED macaroni. Neat!

Preheat oven to 375 deg. F.

Prepare a 9-10 inch square baking pan with light coating of olive oil or cooking spray.

In a blender (too wet for food processor) combine cottage cheese, dry buttermilk powder and appropriate amount of water, mustard, cayenne, nutmeg, salt, and pepper until smooth

In a large bowl combine pureed mixture with the onions, cheddar cheese, sun dried tomatoes and uncooked macaroni. Stir well. Pour mixture into the baking dish. Push any tomato parts down with a chop stick so they are not sticking out.

Combine parmesan cheese and bread crumbs and sprinkle over the top. (Can use grape nuts as a replacement for bread crumbs too)

Bake for about 45 minutes, until topping is browned and center is firm.

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