4 cups hot cooked elbow macaroni (about 8 oz. uncooked)
2 cups (8 oz.) shredded reduced-fat sharp Cheddar cheese
1 cup 1%low-fat cottage cheese
¾ cup fat-free sour cream
½ cup fat-free milk
2 Tablespoons grated fresh onion
1 ½ teaspoon reduced-calorie stick margarine, melted
½ teaspoon salt
¼ teaspoon pepper
1 large egg (I use medium and it’s fine)
¼ cup fresh or dry breadcrumbs
1 Tablespoon reduced-calorie stick margarine, melted
¼ teaspoon paprika
1.Preheat oven to 350
2.Combine first 10 ingredients in large bowl; stir well. Spoon into a shallow 2-quart casserole dish coated with cooking spray.
3.Combine breadcrumbs, 1 Tablespoon margarine and paprika; mix well. Sprinkle breadcrumb mixture over casserole.
4.Cover and bake at 350 for 45 minutes. Uncover casserole; bake an additional 5 minutes or until breadcrumbs are lightly browned.
I make this using whole wheat pasta and it works great.
I tried using onion powder as opposed to the grated onion, the grated onion works best
Also, if you like, it’s easy enough to double up and then you can freeze some for a later date