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)
Recipe from Cooking Light

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Nutritional Information

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

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. 1. Preheat oven to 375°.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
  3. 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. 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. 5. Preheat broiler (do not remove dish from the oven).
  6. 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.

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