This was pretty good! It was super easy and fast to make, so I'll definitely make it again on a week night. It was a bit dry, even with some pasta water added, but it wasn't so dry that I didn't like it. I added some garlic powder and extra pepper to give it a bit more flavor. I also used ricotta cheese instead of cottage.
Baked Mac and Cheese
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)
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Amount per serving
- Calories: 329
- Fat: 7.4g
- Saturated fat: 4.4g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.1g
- Protein: 19.1g
- Carbohydrate: 47g
- Fiber: 1.9g
- Cholesterol: 21mg
- Iron: 2mg
- Sodium: 455mg
- Calcium: 275mg
- 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
- 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.
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