American Cookbook #01 – A Classic

American-Cookbook2 Mac and Cheese Lite

Makes 6 servings

Prep: 10 minutes
Cook: 45 minutes

Shopping List:

  • 225 gr or 8 ounces whole wheat elbow macaroni
  • 225 gr or 1 [8 ounce] package shredded reduced-fat Cheddar cheese
  • 340 gr or 12 ounces low-fat cottage cheese
  • 225 gr or 1 [8 ounce] container light sour cream
  • 20 gr or ¼ cup grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 110 gr or 1 cup whole wheat bread crumbs
  • 30 gr or 2 tablespoons butter, melted

shredded-cheddarTO MAKE:

  1. Preheat oven to 175° C or 350° F
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
  4. Drain.
  5. Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 25×30 cm or 9×13-inch baking dish.
  6. Mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
  7. Bake until top is golden in the preheated oven, 30 to 35 minutes.


Amount Per Serving
Calories: 380
Total Fat 9.9g
Cholesterol 32mg
Sodium 781mg
Total Carbohydrates 45.9g
Dietary Fiber 4.5g
Protein 28.5g

Gastric Bypass, Gastric Sleeve and Lap-band persons can eat only half a serving max !

PDF of this recipe: 20130411-AC-01-Mac-Cheese-Lite

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