Rating: 3 stars
42 Ratings
  • 1 star values: 8
  • 2 star values: 5
  • 3 star values: 13
  • 4 star values: 9
  • 5 star values: 7

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. 

Vanessa Pruett
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

  • 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.

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

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

  • Broil pasta 1 minute or until top browns.

Chef's Notes

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.

Nutrition Facts

329 calories; fat 7.4g; saturated fat 4.4g; mono fat 0.8g; poly fat 0.1g; protein 19.1g; carbohydrates 47g; fiber 1.9g; cholesterol 21mg; iron 2mg; sodium 455mg; calcium 275mg.
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