Recipe by M. Starling
"A easy dinner for families on the go."
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whole wheat elbow macaroni
finely chopped onion
ground black pepper
shredded low-fat Cheddar cheese
1 (16 ounce) container
low-fat cottage cheese
grated fresh Parmesan cheese
I had a difficult time rating this recipe because I did not like it, but, my husband thought it was ok, so, I am going with his rating. For starters, I will say I made this recipe exactly as is with the exception of using 1 cup of regular cheddar, 1 cup of reduced fat cheddar, & topped with a sprinkling of cheddar instead of parmesan. I made the rest of the recipe as is. I believe the phrase "You eat with your eyes first" is accurate because if it doesn't look good - you won't want to eat it. That is the first problem I had with this recipe. You can't tell from the photo I posted, but, the pasta is brown and there were clumps of white cottage cheese that did not melt, so, it almost had a grey tint to the sauce. I like whole wheat pasta in pasta salad, but, I was not crazy about the taste or texture in this sauce. The sauce did not have a lot of flavor to us and needed some additional seasoning or additional cheese, but, that would have negated the "healthier" aspect. I wanted to like this recipe, but, I don't plan on making it again. I think I will save my macaroni and cheese as a periodic indulgence and stick with the real thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Macaroni and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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