Macaroni and Cheese

Just because you’ve given up salt, doesn’t mean you’ve given up enjoying yourself. Could there be anything more enjoyable than a steamy bowl of gooey Mac & Cheese? Here’s a guilt-free version of the perennial favorite. Recipe adapted from Prevention’s Low-Fat, Low-Cost Freezer Cookbook.

Serves 8.

SODIUM CONTENT: 289 mg per serving


1 16-oz. pkg. small dry pasta (macaroni, shells, etc.)
1 c. low fat milk
1 egg, lightly beaten
3/4 c. nonfat cottage cheese
1/2 c. shredded lowfat cheddar cheese
1/2 c. shredded fresh (no salt) mozzarella
1/2 c. grated Parmesan cheese
freshly ground black pepper, to taste


Preheat the oven to 375 degrees. Lightly oil a 9 x 13-inch baking dish and set aside.

Bring a large pot of water to the boil. Once boiling, add the pasta and cook according to package directions. Remove from heat and drain. Return the pasta to the pot and add the milk, beaten egg, cottage cheese, cheddar cheese, mozzarella, 1/4 c. parmesan and freshly ground black pepper to taste. Stir well to combine. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/4 c. parmesan over top. Cover the dish with aluminum foil, lifting one edge up to vent. Place on middle rack in oven and bake 30 minutes. Remove from oven and serve immediately.

Print Friendly and PDF

This entry was posted in Main Dishes. Bookmark the permalink.

2 Responses to Macaroni and Cheese

Leave a Reply

Your email address will not be published. Required fields are marked *