Evaporated skim milk and low-fat cheeses make this a healthier version of an old favorite. From the American Diabetes Association. evaporated fat-free milk, low-fat cottage cheese, part-skim ricotta cheese, low-fat cheddar cheese, nutmeg, Parmesan cheese, dry bread crumbs, elbow macaroni cvt

Ingredients

3/4	cup evaporated fat-free milk (1097)
1	cup low-fat cottage cheese (87262)
1/2	cup part-skim ricotta cheese
1/2	cup low-fat cheddar cheese (1168)
1/2	tsp nutmeg
1	pinch fresh ground pepper
1	salt to taste
1	tsp Parmesan cheese
1	tbsp dry bread crumbs
6	ounces dry elbow macaroni, to make 1 pound cooked

Directions

1. Preheat the oven to 350 degrees. Heat the milk in a saucepan over low heat. Add the cheeses until they melt, stirring constantly.
   
   
2. Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat, Add the cooked pasta to the cheese sauce and mix well.
   
   
3. Pour the mixture into a 2-quart casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake the casserole for 15-20 minutes until bubbly and the top is browned.
   
   

Categories

Cheese, Pasta, Main Dish, American, Bake, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in calcium High in selenium