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Herbed Macaroni N Cheese Recipe

This recipe, shared by Lois McAtee of Oceanside, California, shows you can watch your diet and still enjoy down-home country cooking. "The herbs make it different from other macaroni and cheese recipes," she notes.

This recipe is:

Diabetic Friendly

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Herbed Macaroni N Cheese Recipe

Prep: 10 min. Bake: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1 tablespoon butter
3 tablespoons all-purpose flour
2 cups fat-free milk
3/4 to 1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese, divided
1 package (7 ounces) elbow macaroni, cooked and drained
1 cup (8 ounces) 1% cottage cheese

Directions

In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add marjoram, thyme, nutmeg and paprika; stir until blended. Remove from the heat.
Stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated.
Pour into an 8-in. square baking dish coated with cooking spray. Bake uncovered, at 350° for 30 minutes or until top is golden brown. Yield: 4 servings.

Nutritional Analysis: One serving equals 372 calories, 615 mg sodium, 20 mg cholesterol, 50 gm carbohydrate, 23 gm protein, 9 gm fat. Diabetic Exchanges: 3 starch, 2 meat.

Originally published as Herbed Macaroni N Cheese (Baked macaroni n cheese) in Taste of Home February/March 1999, p17