Macaroni and Cheese
8 oz. medium pasta shells or other short pasta
4 slices white bread
2 tsp butter melted
3 tsp olive oil
1 c. 1% cottage cheese
3 c. 1% milk
1/4 c. flour
1/2 tsp dry mustard
1 medium white onion grated, liquid drained
2 c. grated extra-sharp Cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
Preheat oven to dg350. Lightly oil a 9- by 13-inch baking dish. Put
water on to boil.
Cook pasta until al dente (8 to 10 minutes). Drain and rinse under
cold water. Set aside.
In food processor, pulse bread into fine crumbs. Add butter and 2
teaspoons oil. Pulse to moisten. Place in a small bowl and set aside.
In food processor, puree cottage cheese until smooth. Set aside.
In small bowl, combine 1/2 cup milk, flour and mustard. Whisk until
smooth.
In large heavy-bottomed saucepan heat remaining 1 teaspoon oil over
medium-low heat. Add onion, cook, stirring occasionally, until
softened but not browned (6-8 minutes). Add remaining 2-1/2 cups milk.
Increase heat to medium and bring to a bare simmer. Whisk in
milk/flour mixture and cook, whisking constantly, until sauce is
thickened 5-7 minutes.
Remove from heat and whisk in reserved cottage cheese, Cheddar, salt
and pepper. Stir in reserved pasta and transfer to prepared baking
dish. Sprinkle with reserved bread crumbs.
Bake uncovered 30-35 minutes or until bubbly and lightly browned. Let
stand 20 minutes before serving.
Makes 8 servings--345 calories each.
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