A easy dinner for families on the go.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish with cooking spray.

  • Melt margarine in a saucepan over medium heat. Cook and stir onion and garlic in hot margarine until softened, about 5 minutes.

  • Stir flour, mustard, and pepper into onions and cook for 30 seconds. Gradually pour in milk, stirring constantly until sauce thickens. Remove from heat and stir grated Cheddar cheese into the sauce until cheese is completely melted.

  • Mix macaroni, cottage cheese, and Cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and Parmesan cheese.

  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.

Nutrition Facts

533 calories; protein 35.7g 71% DV; carbohydrates 61.2g 20% DV; fat 17.3g 27% DV; cholesterol 20.8mg 7% DV; sodium 840.6mg 34% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
04/19/2018
Very good! Also excellent with broccoli and diced ham. Read More
(1)

Most helpful critical review

Rating: 3 stars
05/19/2015
I had a difficult time rating this recipe because I did not like it but my husband thought it was ok so I am going with his rating. For starters I will say I made this recipe exactly as is with the exception of using 1 cup of regular cheddar 1 cup of reduced fat cheddar & topped with a sprinkling of cheddar instead of parmesan. I made the rest of the recipe as is. I believe the phrase "You eat with your eyes first" is accurate because if it doesn't look good - you won't want to eat it. That is the first problem I had with this recipe. You can't tell from the photo I posted but the pasta is brown and there were clumps of white cottage cheese that did not melt so it almost had a grey tint to the sauce. I like whole wheat pasta in pasta salad but I was not crazy about the taste or texture in this sauce. The sauce did not have a lot of flavor to us and needed some additional seasoning or additional cheese but that would have negated the "healthier" aspect. I wanted to like this recipe but I don't plan on making it again. I think I will save my macaroni and cheese as a periodic indulgence and stick with the real thing. Read More
(1)
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/18/2015
I had a difficult time rating this recipe because I did not like it but my husband thought it was ok so I am going with his rating. For starters I will say I made this recipe exactly as is with the exception of using 1 cup of regular cheddar 1 cup of reduced fat cheddar & topped with a sprinkling of cheddar instead of parmesan. I made the rest of the recipe as is. I believe the phrase "You eat with your eyes first" is accurate because if it doesn't look good - you won't want to eat it. That is the first problem I had with this recipe. You can't tell from the photo I posted but the pasta is brown and there were clumps of white cottage cheese that did not melt so it almost had a grey tint to the sauce. I like whole wheat pasta in pasta salad but I was not crazy about the taste or texture in this sauce. The sauce did not have a lot of flavor to us and needed some additional seasoning or additional cheese but that would have negated the "healthier" aspect. I wanted to like this recipe but I don't plan on making it again. I think I will save my macaroni and cheese as a periodic indulgence and stick with the real thing. Read More
(1)
Rating: 4 stars
04/19/2018
Very good! Also excellent with broccoli and diced ham. Read More
(1)
Rating: 5 stars
06/19/2016
My wife and I both liked this recipe. Loved the idea of using cottage cheese for the sauce and it worked well. Read More
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Rating: 4 stars
02/14/2016
My 16 year old had been begging for mac and cheese and didn't even realize what a healthy dish this was! Read More
Rating: 4 stars
11/20/2016
I substituted mozzarella cheese for the cottage cheese just because that's what I had. And I tripled the dry mustard. It's a good dinner when you can make it from what's already in your kitchen. Read More
Rating: 4 stars
03/02/2017
Very good! I didn't use the "healthy" options because I'm young and invincible. I would use just a little less flour because it had a slightly gritty feel. I would also put in some chopped Spam because it reminds me of my dad. Otherwise quite good and very easy to make Read More
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Rating: 4 stars
02/26/2017
It was very good I added green onions and garlic salt used marble cheese then I topped with stove top stuffing and covered with more marble cheese and some shredded parmesan. Really good taste and side dish!! Read More