Healthier Chuck's Favorite Mac and Cheese recipe

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Ingredients

8 ounces whole wheat elbow macaroni
1 (8 ounce) package shredded reduced-fat Cheddar cheese
12 ounces low-fat cottage cheese
1 (8 ounce) container light sour cream
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
1 cup whole wheat bread crumbs
2 tablespoons butter, melted

Nutrition Info

379.5 calories
carbohydrate: 45.9 g
cholesterol: 32.2 mg
fat: 9.9 g
fiber: 4.5 g
protein: 28.5 g
saturatedFat: 5.6 g
servingSize: -
sodium: 741.8 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  3. Stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, and salt and pepper in a 9x13-inch baking dish. Mix together bread crumbs and melted butter in a small bowl, sprinkle topping over macaroni mixture.

  4. Bake until top is golden in the preheated oven, 30 to 35 minutes.

Recipe Yield

6 servings

Recipe Note

We kept the cottage cheese and sour cream that make this macaroni and cheese recipe unique, but used lower-fat versions of each. The healthier version also uses whole grain macaroni and whole wheat breadcrumbs.

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