See Also: Creamy Cheese and Macaroni(recipes)
Low-Fat Macaroni and Cheese(recipes)
Macaroni cheese(recipes)
Italian Three-Cheese Macaroni(recipes)
Macaroni and Cheese Pronto(recipes)
Macaroni cheese with bacon(recipes)
Enlightened Macaroni and Cheese(recipes)
Zesty Macaroni & Cheese(recipes)
No-Fuss Macaroni & Cheese(recipes)
South-of-the-Border Macaroni & Cheese(recipes)

Creamy Cheese and Macaroni (recipes)


Creamy Cheese and Macaroni

Yield: Makes 4 servings

The bell pepper and celery in this recipe are both good sources of fiber and potassium. Bell pepper also adds substantial amounts of vitamins A and C.





Ingredients:



1-1/2cups elbow macaroni

1cup chopped onion

1cup chopped red or green bell pepper

3/4cup chopped celery

1cup 1% low-fat cottage cheese

1cup shredded low-fat Swiss cheese

1/2cup shredded low-fat processed American cheese

1/2cup fat-free (skim) milk

3egg whites

3tablespoons all-purpose flour

1tablespoon reduced-fat margarine

1/4teaspoon black pepper

1/4teaspoon hot pepper sauce









Preparation:





1.Preheat oven to 350°F. Coat 2-quart casserole with nonstick cooking spray; set aside. Prepare macaroni according to package directions, omitting salt. During last 5 minutes of cooking add onion, bell pepper and celery. Drain pasta and vegetables.2.Combine cottage cheese, Swiss cheese, American cheese, milk, egg whites, flour, margarine, black pepper and pepper sauce in food processor or blender. Process until smooth. Stir cheese mixture into pasta and vegetables.3.Pour mixture into prepared casserole. Bake, uncovered, 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

50 g







Cholesterol

23 mg







Saturated Fat

1 g







Total Fat

10 g







Calories from Fat

22 %







Calories

410







Protein

30 g







Sodium

567 mg









Dietary Exchange:







Meat

2







Vegetable

1-1/2







Starch

3







Fat

1/2