Baked Mac and Cheese

Baked Mac and Cheese Recipe
Photo: John Autry; Styling: Leigh Ann Ross
This baked macaroni and cheese casserole contains three different types of cheeses and a topping of crisp breadcrumbs. This dish has plenty of protein for a meat-free main dish. 

Yield:

Serves 6 (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Fat 7.4 g
Satfat 4.4 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 19.1 g
Carbohydrate 47 g
Fiber 1.9 g
Cholesterol 21 mg
Iron 2 mg
Sodium 455 mg
Calcium 275 mg

Ingredients

3 cups (12 ounces) uncooked penne (tube-shaped pasta)
1 (12-ounce) carton 2% low-fat cottage cheese
1/2 cup (2 ounces) finely shredded sharp cheddar cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons panko (Japanese breadcrumbs)
1 tablespoon minced fresh flat-leaf parsley

Preparation

1. Preheat oven to 375°.

2. Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.

3. Place cottage cheese in a food processor; process until smooth. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt, and pepper. Add the cheese mixture to pasta, and stir well. Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

4. Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375° for 10 minutes.

5. Preheat broiler (do not remove dish from the oven).

6. Broil pasta 1 minute or until top browns.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Vanessa Pruett,

Cooking Light

November 2011
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