Baked Mac & Cheese
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 26 • Difficulty: Easy
The standard sauce for macaroni and cheese is béchamel sauce, made with flour, butter, and milk or cream. We replace it with a lowfat cheese custard sauce. The cooked noodles are tossed in the custard and layered with shredded cheese before baking. This serves a crowd, making it a perfect side dish for just about any celebration with friends and family. Serve with grilled or roasted meat and a simple green salad.
Ingredients
Cooking spray
2 spray(s)
Uncooked elbow macaroni
1 pound(s)
Reduced fat cheddar cheese
8 oz
Reduced-fat shredded Monterey Jack cheese
8 oz
Low fat cream cheese
8 oz
Fat free cottage cheese
1 cup(s)
Fat free skim milk
1 cup(s)
Kosher salt
2 tsp
Dry mustard
1 tsp
Black pepper
0.5 tsp
Garlic powder
0.5 tsp
Ground nutmeg
0.25 tsp
Cayenne pepper
0.25 tsp
Egg(s)
3 large egg(s)
Paprika
0.5 tsp
Instructions
1
In large pot of salted boiling water, cook macaroni according to package directions. Drain macaroni.
2
Meanwhile, preheat oven to 425°F. Coat 13-by-9-by-2-inch baking dish with nonstick spray. In medium bowl, toss shredded cheeses. In blender, purée cream cheese, cottage cheese, milk, salt, mustard powder, black pepper, garlic powder, nutmeg, and cayenne until smooth. Add eggs and blend until custard is smooth.
3
Spread quarter of macaroni in prepared baking dish. Top with quarter of shredded cheeses. Repeat 3 more times with macaroni and shredded cheeses for total of 4 layers each. Pour custard over macaroni and cheeses, pressing to submerge noodles. Sprinkle top with paprika for color. Cover with foil. Bake until cheeses melt and custard is set, 30 to 45 minutes.
4
Per serving: 1⁄2 cup
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