Ingredients
- 8 ounces whole wheat large elbow macaroni
- 2 cups 2% milk
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups sharp cheddar cheese , freshly shredded, divided
- 1 cup low-fat cottage cheese , pureed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon coarse ground black pepper , or ground white pepper
Instructions
- Preheat oven to 400 degrees and spray an 8x8" baking dish with vegetable oil spray.
- In a large pot boil the pasta for 5 minutes then drain and set aside.
- In that pot, wipe it dry with a paper towel.
- On medium-high heat melt the butter and whisk in the flour until the flour is completely mixed in.
- Add in the milk slowly whisking as you pour.
- Cook, stirring constantly, for 5-6 minutes until the sauce starts to thicken.
- Add in 1 1/2 cups of the cheddar cheese and the cottage cheese whisking well.
- Add salt, mustard, pepper, and the cooked pasta and stir to combine.
- Pour mixture into baking dish.
- Bake, uncovered for 25-30 minutes or until golden brown and bubbly.
Nutrition
Calories: 239kcal | Carbohydrates: 22g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 373mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 1mg
