1 cup cottage cheese- (regular or low-fat)
One tablespoon Dijon mustard
2/3 cup sour cream (regular or low-fat)
1/2 teaspoon freshly ground pepper
1-1/2 cups small elbow macaroni (about 1/2 pound)
Two cups low-fat or nonfat grated sharp cheddar cheese – (about and 1/2 pound). I used nonfat Cheddar, and found it at my local Walmart Superstore.
10 ounces frozen peas
3 tablespoons minced chives or scallions – optional
- Bring a large pot of water to a boil.
- Meanwhile, in a food processor or hand-held blender, blend the cottage cheese, sour cream, pepper and mustard until smooth.
- Add the macaroni to the boiling water and cook until Al Dente, 9 to 11 minutes or according to package directions.
- Meanwhile, preheat the oven to 400 degrees. Grease a one and a half quart baking dish.
- Drain the macaroni well and add it to the cottage cheese mixture. And one and a half cups of the cheddar, the peas, and chives if using, and stir to blend well.
- Turn the mixture into the prepared baking dish, and top it with the remaining 1/2 cup cheddar.
- Bake for about 25 minutes, or until lightly browned on top.
* To make ahead, I took a large 15 cup airtight container and mixed the sauce in the container, and then put the lid on it. That way I can cook the macaroni, at my convenience, right before serving so it’s nice and hot.
Recipe adapted by Paulette Motzko from “Macaroni and Cheddar Bake” from Creative Everyday Cooking from Time Life Books.