Creamy Macaroni 'n' Cheese

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 8

ingredients

• 78.78 ml finely chopped onion
• 828.06 ml cooked elbow macaroni
• 414.03 ml shredded low-fat cheddar cheese
• 9.85 ml minced fresh parsley
• 118.29 ml fat-free evaporated milk
• 414.03 ml 2% fat cottage cheese
• 4.92 ml Dijon mustard
• 2.46 ml salt
• 1.23 ml pepper (fresh ground makes it really good)

directions

1. In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain.
2. You could just caramelize the onions in a skillet on the stove top if you don't want to stink up the microwave.
3. Add the macaroni, cheddar cheese and parsley.
4. In a bowl mix the milk, cottage cheese, mustard, salt, and pepper.
5. Mix until it is well combined and somewhat smooth.
6. Stir into macaroni mixture.
7. Pour into a 1 1/2 quart casserole coated with nonstick cooking spray.
8. Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned.
9. Burnt cheese bits are good.

Reviews

[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!