Baked Macaroni and Cheese

By cecelia26_

Ingredients

• 1 cup Idaho® Spuds™ Classic Flakes
• 1/2 cup Water
• 2 cups Dry Elbow macaroni noodles
• 1 Egg
• 1 1/4 cup Low fat milk (or milk substitute)
• 1/4 tsp Garlic powder
• 1/8 tsp Mustard powder (or 1/2 tsp mustard)
• Pinch Salt and black pepper (or to taste)
• 3/4 cup Grated reduced fat sharp cheddar
• 2 tbs Grated Parmesan cheese
• 1/8 cup Low fat cottage cheese (or 1 oz 1/3 less fat cream cheese)
• OPTIONAL
• Toppings: 1/4 cup whole wheat or panko bread crumbs mixed with 1/4 cup grated parmesan cheese

Details

Servings 8
Adapted from idahospuds.com

Preparation

Step 1

Preheat oven to 375 degrees. Spray 8 individual baking dishes (I used individual ramekins, but you could also use one large baking dish), with non-stick cooking spray. Place baking dishes on a large baking pan (for easy removal from the oven).
Bring a large pot of salted water to a boil. Cook pasta until just tender (about 6-8 minutes). Drain pasta and set aside.
In a medium microwave-safe bowl whisk together the potato spuds, 1/2 cup milk and 1/2 cup water. Microwave for 3 minutes and stir until creamy.
In a small bowl, whisk together the egg, 3/4 cup milk, mustard powder, garlic powder, and salt and pepper. In the pot used to cook the noodles, which should now empty, pour the egg mixture and cheeses in. Cook cheese and egg mixture over medium heat, whisking constantly, until the cheese melts and the sauce begins to thicken, (about 2-3 minutes). Turn off the heat.
Add the mashed potato mixture to the cheese sauce in the pot and stir until smooth. Add an additional 1/2 cup milk and stir. Add the pasta to the sauce and stir once more, and season with additional salt and pepper if desired.
Divide the macaroni between the baking dishes, (or pour into one large baking dish). Sprinkle the bread crumbs and parmesan evenly over each dish if desired.
Bake macaroni for 15-20 minutes, or until bread crumbs and parmesan becomes golden brown.