Elbows and Cheese
|Elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Shredded reduced fat cheddar cheese||2⁄3 Cup (10.67 tbs)|
|Cottage cheese||1⁄2 Cup (8 tbs) (Dry Curd)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Fat free egg substitute||1⁄2 Cup (8 tbs)|
|Pepper sauce||1⁄4 Teaspoon|
|Dijon mustard||2 Teaspoon|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
Cook the macaroni in a large pot of boiling water until just tender, about 10 minutes.
Coat a 1-quart casserole dish with no-stick spray.
Add the Cheddar and macaroni.
Toss to combine.
In a blender, puree the cottage cheese, milk, eggs, pepper sauce and 1 teaspoon mustard.
Pour over the macaroni and stir lightly to distribute.
In a cup, mix the remaining 1 teaspoon mustard.
Sprinkle over the casserole.
Bake at 375° for 25 minutes.