FOUR-CHEESE MACARONI BAKE

By bjnelson55

At only 33¢ a serving, this creamy casserole is a freezer success. You can lower the price another 10¢ a serving if you buy macaroni on sale for 79¢ a pound.

From Prevention recipe finder.

Ingredients

• 3 cups elbow macaroni
• 1 cup minced onions
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/3 cup all-purpose flour
• 3 cups skim milk
• 3/4 cup nonfat cottage cheese
• 1/2 cup shredded low-fat extra-sharp cheddar cheese
• 1/2 cup shredded nonfat mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup dry bread crumbs

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375°F. Coat a 13" x 9" freezer-proof baking dish with no-stick spray.

Cook the macaroni in a large pot of boiling water according to the package directions. Drain well. Place in a large bowl.

Coat a large saucepan with no-stick spray and place over medium- high heat until hot. Add the onions, garlic, and oil. Cook, stirring, for 5 minutes, or until the onions are golden brown. Add the flour. Cook, stirring, for 2 minutes (the mixture will be dry).
In a blender or food processor, combine the milk and cottage cheese.

Process until smooth. Add to the skillet. Cook, stirring constantly, for 5 to 7 minutes, or until the sauce thickens. Add the Cheddar, mozzarella, and 1/4 cup of the Parmesan. Cook for 2 minutes, or until the cheeses melt.

Stir in the macaroni, salt, and pepper. Spoon into the prepared baking dish.

In a small bowl, combine the bread crumbs and the remaining 1/4 cup Parmesan. Sprinkle over the macaroni. Bake for 30 minutes, or until the topping is golden brown.

NUTRITIONAL INFORMATION:
CALORIES 298.4 CAL
FAT 3.6 G
SATURATED FAT 1.5 G
SODIUM 420.6 MG
CARBOHYDRATES 47 G
TOTAL SUGARS 8.2 G
DIETARY FIBER 2.2 G
PROTEIN 18.1 G