What could be more comforting to eat on a cold winter day than a steaming plate of Mac and Cheese? An easy Skinny version! This simple and innovative recipe is adapted from Cooking Light magazine, but tweaked with my own touches for a whole grain and pure Skinny style. By using cottage cheese as a smooth and silky sauce and crispy panko topping for an added crunch, it provides all of the cheesy pleasure, with no toll on your body from the typical fatty, processed bad carb Mac and Cheese. This version also has a ton of slow-releasing fiber, plus protein and calcium, with little fat.
Complete the meal by pairing it with at least 3 to 5 different types of colorful vegetables in a salad or steamed.
Skinny Baked Mac and Cheese Recipe
- 12 ounce box of uncooked whole wheat or brown rice penne pasta
- 12 ounce carton of low-fat cottage cheese
- 1/2 cup finely shredded sharp cheddar cheese
- 1/2 cup grated fresh Parmesan cheese, divided
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- Olive oil spray
- 3 tablespoons Japanese panko (pure breadcrumbs)
- Minced fresh flat-leaf parsley
- Preheat oven to 375 degrees.
- Cook pasta according to directions, omitting salt and oil. Drain; place in a large bowl.
- Blend cottage cheese in a food processor, blender or hand blender to mix until smooth. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt and pepper. Add the cheese mixture to pasta and stir well.
- Spoon mixture into an 11×7 glass or ceramic baking dish coated with a spray of olive oil.
- Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture.
- Bake at 375 for 10 minutes. Turn on Broiler for 1 to 2 minutes until top browns, then remove promptly.
Nutritional Information: 6 servings (serving size about 1 1/2 cups). Calories 329; Fat 7.4g; Protein 19g; Carbs 47g; Fiber 19g; Sodium 455mg; Calc 275 mg.