Recipe by Amber of AZ
A remade comfort dish. Easy to adjust to anyone's dietary needs. A teaspoon of cumin in the cheese mixture makes for a tangier mac and cheese if you want a different taste.
Top Review by flower7
Yum! I had trouble staying out of this it's so good! I'm never sure how much pasta to use when a recipe calls for it already cooked. In this case I used 2 cups of dry macaroni (which was probably closer to 4 cups cooked). I decided to throw the onion in the boiling water with the macaroni to cook it which worked great. I mixed everything except the onion & macaroni together then added those items once cooked. I also saved back a couple Tbsp of cheddar to put on top (and used regular not low-fat). I used a 2 qt casserole because I was afraid it would overflow my 1 1/2 qt dish. This was excellent and will definitely be made again! Thanks for posting!
- 1⁄3 cup finely chopped onion
- 3 1⁄2 cups cooked elbow macaroni
- 1 3⁄4 cups shredded low-fat cheddar cheese
- 2 teaspoons minced fresh parsley
- 1⁄2 cup fat-free evaporated milk
- 1 3⁄4 cups 2% fat cottage cheese
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper (fresh ground makes it really good)
Directions See How It's Made
- In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain.
- You could just caramelize the onions in a skillet on the stove top if you don't want to stink up the microwave.
- Add the macaroni, cheddar cheese and parsley.
- In a bowl mix the milk, cottage cheese, mustard, salt, and pepper.
- Mix until it is well combined and somewhat smooth.
- Stir into macaroni mixture.
- Pour into a 1 1/2 quart casserole coated with nonstick cooking spray.
- Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned.
- Burnt cheese bits are good.