YUM!!! This is a great easy recipe that originated from a Cooking Light magazine, but has been modified greatly. Feel free to add in anything you like! Make it spicy or add more veggies. It’s great and so easy to cook! It’s lower in calories than regular Mac & Cheese if you get low fat items!
What you need:
1 egg
1 cup low fat cottage cheese
3/4 cup low fat sour cream
1/2 cup non fat or low fat milk
2 TBS grated onion
1/2 tsp salt
1/4 tsp ground pepper
2 cups (8 oz) grated cheese- Choose your favorites here, we did all mozzarella and it was great!
4 cups elbow noodles cooked (12oz uncooked)
1/2 cup dry bread crumbs
2 tbs olive oil
pinch of salt, pepper, and paprika
Baby Spinach chopped
Mushrooms, chopped largely
Broccoli, chopped into small flourettes
What you do:
1. Pre heat the oven to 350.
2. In a bowl mix the egg through the ground pepper until mixed.
3. Add in the cheeses, sour cream, milk and mix.
4. Add in Broccoli, spinach, and mushrooms
5. Fold in the cooked noodles.
6. Spread into a 2 quart casserole pan and pat down to evenly fill the pan.
7. In a small bowl, mix the bread crumbs, butter and salt, pepper, and paprika. Sprinkle over the pasta and cover the pan with foil.
8. Bake for 30 minutes and uncover and bake another five minutes or until the bread crumbs brown.
