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 itâ€™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, itâ€™s easy enough to double up and then you can freeze some for a later date