|All purpose flour||1 Tablespoon , unbleached|
|Dry mustard||1/4 Teaspoon|
|Pepper white||1/4 Teaspoon|
|Hot skim milk||1 Cup (16 tbs)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Low fat mozzarella||1/2 Pound , diced|
|Crumbled blue cheese||3/4 Cup (12 tbs) , loosely packed|
|Elbow macaroni||1/2 Pound|
|Paprika||1 Teaspoon (For Sprinkling)|
Melt the butter in a saucepan; stir in the flour, dry mustard, and pepper.
Cook the roux over low heat, stirring, for 3 minutes; don't let the mixture brown.
Blend in the hot milk all at once, and whisk over medium heat until thickened and smooth.
In a food processor, process the cottage cheese until it's smooth and creamy.
Pour the sauce down the feed tube and blend.
Cook the macaroni according to the package directions.
Spoon it into a buttered 2-quart casserole.
Stir in the sauce, then the mozzarella and blue cheeses.
Sprinkle the top with paprika.
Preheat the oven to 350° F.
Bake the casserole for 30 minutes, or until golden, crusty, and bubbly
Serving size Complete recipe
Calories 2231Calories from Fat 774
% Daily Value*
Total Fat 88 g135.4%
Saturated Fat 51 g255%
Trans Fat 0 g
Sodium 3631 mg151.29%
Total Carbohydrates 213 g71%
Dietary Fiber 10 g40%
Sugars 31 g
Protein 142 g284%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet