LOW FAT RECIPE : MEXICAN MACARONI AND CHEESE
Instructions:
Mexican Macaroni and Cheese
Mexican Macaroni and Cheese
3 1/2 cups macaroni, cooked and drained
1 3/4 cups low-fat sharp Cheddar cheese, shredded
1/2 cups onion, finely chopped
3 tablespoons chopped parsley
1 3/4 cups low-fat cottage cheese
1/2 cups evaporated skim milk
2 teaspoons Dijon-style mustard
1 slice bread, crumbled
3 tablespoons grated Parmesan cheese
1/2 cups salsa
1 teaspoon fajita seasoning
Salt and pepper
1 3/4 cups low-fat sharp Cheddar cheese, shredded
1/2 cups onion, finely chopped
3 tablespoons chopped parsley
1 3/4 cups low-fat cottage cheese
1/2 cups evaporated skim milk
2 teaspoons Dijon-style mustard
1 slice bread, crumbled
3 tablespoons grated Parmesan cheese
1/2 cups salsa
1 teaspoon fajita seasoning
Salt and pepper
Preheat oven to 350 degrees F.
In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley.
In
a blender or food processor, combine cottage cheese, milk, and mustard.
Process until smooth. Mix in salsa and fajita seasoning and pour over
macaroni mixture. Mix thoroughly. Add salt and pepper to taste.
Coat
a 2-quart casserole dish with nonstick cooking spray and place macaroni
mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over
casserole. Bake for 20 minutes.
Yield: 8 servings
Calories: 200 Total fat: 4g
Compare with regular macaroni and cheese, which is 900 calories and 23g of fat!
