This is a recipe for healthy macaroni with cheese. The main ingredients cheese, milk and fats all are low calorie and the pasta is made of whole wheat making food healthier. Try this recipe and know the difference.
Whole wheat pasta
Frozen pureed squash
Fat free milk
2 Cup (32 tbs)
Reduced fat cheese
3 Cup (48 tbs) (4 Cheese Mexican Brand)
Fat free cottage cheese
1⁄2 Cup (8 tbs)
Grated parmesan cheese
Whole wheat panko bread crumbs
Olive oil spray
Pre-heat oven 375 degrees
Cook pasta as directed on package, (under cook time by 2 minutes). Drain and transfer to a large bowl.
Place squash puree and milk in a sauce pan cook over medium heat 15 minutes, until mixture is almost simmering.
Remove from heat and add cheese blend, cottage cheese, mustard, salt and pepper to taste.
Pour cheese mixture over pasta and stir to combine. Transfer to a olive oil sprayed baking dish.
Combine bread crumbs and parmesan cheese. Sprinkle over the top of the pasta and cheese. Bake for 25 minutes. Remove from oven and let it stand for 5 minutes.
Do you think pleasing guests at home could be a tricky thing? Well, then this classic, creamy, cheesy, indulgent, kid-friendly staple is likely to be a hit. Juan Montalvo uses low fat cheese, milk and fat to whomp up a delicious yet healthy mac and cheese that is indeed a treat.