- 8 ounces whole wheat elbow macaroni
- 1 (8 ounce) package shredded reduced-fat Cheddar cheese
- 12 ounces low-fat cottage cheese
- 1 (8 ounce) container light sour cream
- 1/4 cup grated Parmesan cheese
- salt and ground black pepper to taste
- 1 cup whole wheat bread crumbs
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
- Bake until top is golden in the preheated oven, 30 to 35 minutes.
04/06/2018
recipepes.com
Healthier Chuck's Favorite Mac and Cheese, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
