LIGHTENED UP MAC & CHEESE
Ingredients
- 2 cups cottage cheese [4% fat]
- 2 cups 2% milk
- 1 tsp dijon mustard
- dash cayenne
- 1/2 tsp freshly grated nutmeg
- 8 oz. 2% Sharp Cheddar grated [I like Cracker Barrel]
- 8 oz elbow pasta uncooked [I used corkscrew macaroni]
- 2 T chia seeds optional
- salt and pepper to taste
Instructions
- In a food processor or blender, purée cottage cheese, milk, mustard, cayenne, nutmeg. Reserve 1/4 of the grated cheese for topping.
- In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta.
- Pour into prepared pan, cover tightly with foil and bake at 350 for 30 minutes.
- Uncover pan, stir gently, sprinkle with reserved cheese. Bake, uncovered, 30 minutes more, until browned. Let cool 5 minutes before serving. 6 servings
Notes
You can make this ahead of time and just let it hang out in the refrigerator until you’re ready to bake. If you have left overs, drizzle a little milk or cream over to add some moisture for reheating.