Tuesday, September 8, 2009

Moosewood's Mac and Cheese

I should stop prefacing things with "this is healthy" but it is, compared to the regular version of mac and cheese. I certainly don't say that right before I serve something, but for some reason feel compelled to type that..hmm...maybe that will just turn you on or off to this recipe immediately, when I should just let you find out for yourself!

This recipe is from Moosewood's Lowfat cooking, and I got it from Ashlee, who just published a cookbook. How cool is that?!?

Norris loves buffalo chicken stuff AND mac and cheese, so I aimed for a healthier version of both of them--inspired by Ashlee's exact same meal she made for her husband. We both enjoyed this, and it made plenty of leftovers for the lunchbox this week!

Moosewood Low Fat Mac and Cheese

1 1/2 c. 1% cottage cheese
1 1/2 c. nonfat buttermilk
1 tsp. dry mustard
1/4 tsp. cayenne
1/4 tsp. nutmeg (left this out)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 onion. minced
1 c. extra-sharp cheddar
1/2 lb. uncooked elbow macaroni (farfalle)
2 tbsp. grated Pecorino or Parmesan Cheeses
1/4 c. bread crumbs

Preheat the oven to 375 degrees.
Prepare a 9 or 10 inch square baking pan with a light coating of cooking spray.In a blender, combine the cottage cheese, buttermilk, mustard, cayenne, salt and pepper and puree until smooth.In a large bowl, combine the puree, the onion, macaroni and cheddar cheese and stir thoroughly.Pour the mixture into your pan.Combine the Pecorino/Parmesan and the bread crumbs and sprinkle on top of the mixture.Bake about 45 minutes, until the top is browned and the center firm.