Creamy cheesy macaroni

By ldelmas

Ingredients

• 1 package(s) pasta, whole-wheat, elbow macaroni
• 1 1/2 cup(s) cottage cheese, nonfat
• 2 tablespoon oil, canola
• 1/2 cup(s) flour, all-purpose
• 1/2 teaspoon pepper, black ground
• 1/4 teaspoon garlic powder
• 2 cup(s) milk, fat-free
• 2 cup(s) cheese, cheddar, sharp, reduced-fat, shredded
• 2 cup(s) tomato(es), cherry

Details

Servings 10
Adapted from diet.mayoclinic.org

Preparation

Step 1

Instructions

Serves 10

Cook macaroni according to package directions. Meanwhile,
blend cottage cheese in a food processor until smooth. Set aside.

In a large saucepan over a medium heat, combine oil, flour,
pepper and garlic powder; stir until mixed. Gradually stir in the milk and
bring to a boil. Cook for 2 minutes or until thickened and smooth. Add the blended
cottage cheese and cheddar cheese, stirring until melted.

Spray a 2-quart casserole dish with cooking spray.
After the macaroni has been cooked and drained, place it in the prepared
casserole dish. Pour the cheese mixture over the macaroni and mix until
blended. Bake at 350 F for about 30 minutes or until heated through. Top with
tomatoes just before serving.