Recipe by MakeItHealthy
"We kept the cottage cheese and sour cream that make this macaroni and cheese recipe unique, but used lower-fat versions of each. The healthier version also uses whole grain macaroni and whole wheat breadcrumbs."
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whole wheat elbow macaroni
1 (8 ounce) package
shredded reduced-fat Cheddar cheese
low-fat cottage cheese
1 (8 ounce) container
light sour cream
grated Parmesan cheese
salt and ground black pepper to taste
whole wheat bread crumbs
This totally satisfied our craving for mac and cheese! I sprinkled in a few drops of liquid smoke and shook in some powdered mustard, omitted the butter and used less crumbs.
Next time I'll toss the cheese mix into the food processor for a more uniform look (no need to see chunks of cottage cheese in the final product)
~Thanks Chuck, this one's a keeper!!!
Made this recipe today... I tripled the ingredients (to freeze for future meals) and it filled a 9 x 13 dish with enough left over for one small loaf pan... I can't see it (as is) filling a 9 x 13... unless I did something wrong...? The flavour is good... but I do not like seeing the cottage cheese "chunks"... I should have processed them first... due to those two concerns, I give this a 3 star....
My husband and I enjoyed this mac & cheese version. I used greek yogurt instead of sour cream. I would suggest to use 1/2 cup of bread crumbs it seemed to be too much topping. We plan on making this again.
My husband and 5 yr old loved this. I used 12 oz of Ronzoni Smart Taste elbow pasta and regular Daisy sour cream. I also only used 1/4 cup of bread crumbs and sprayed the top with Pam Butter spray to omit the butter. I used the recipe builder on myfitnesspal.com and it was 485 calories/serving for 6 servings. Served with a side salad and it was awesome! Thanks for the recipe!
All 4 of us liked this!!! This includes 2 teenage girls and my husband. All of us liking something doesn't happen often, so thanks for submitting it. Generally, anything called "Healthier" doesn't go over well. BUT I have been trying to get away from red meat and striving for meatless and tried this. Used regular pasta and breadcrumbs, no wheat variations. Regular cheddar cheese, no lowfat available. Definitely worth a try, if you're on the fence. Will be making this regularly.
I have now made this 3 times with many comments - all positive. I even gave some to a friend but didn't tell him what was in it because he doesn't like cottage cheese or sour cream. He loved the mac&cheese, then I told him the contents. He would like more!! I made exactly as directed.
Everyone loved the dish-I put the French Fried onions rings on top
Used Barilla plus (I can't digest wheat pasta) but followed the recipe exactly else as written. Had a bite before baking and thought 'egh' and was a little worried but was able to adjust for seasonings then. After baking and taking the first bite, the husband and I groaned - it's so cheesy and good. After gobbling down his portion, the husband said 'This mac and cheese is RIDICULOUS'. Perfect accompaniment (and so easy to make) for ribs or burgers with a salad. No one cheese stands out, and the hubby was even a little skeptical 'Hmm, cottage cheese, huh?' but it all worked out. I thought it was a little dry, not sure what I'd do to make it a little saucier - maybe milk like others have said? I agree with the others - the topping is good but not needed.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Chuck's Favorite Mac and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 89
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