Macaroni and Cheese

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 28%
  • Fat: 11.2g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.9g
  • Carbohydrate: 37.5g
  • Fiber: 1.2g
  • Cholesterol: 63mg
  • Iron: 2mg
  • Sodium: 724mg
  • Calcium: 402mg

Ingredients

  • 4 cups cooked elbow macaroni (about 2 cups uncooked)
  • 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup 1% low-fat cottage cheese
  • 3/4 cup nonfat sour cream
  • 1/2 cup skim milk
  • 2 tablespoons grated fresh onion
  • 1 1/2 teaspoons reduced-calorie stick margarine, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, lightly beaten
  • Vegetable cooking spray
  • 1/4 cup dry breadcrumbs
  • 1 tablespoon reduced-calorie stick margarine, melted
  • 1/4 teaspoon paprika
  • Fresh oregano sprigs

Preparation

  1. Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.
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