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Herbed Macaroni N Cheese

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.
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4 servings


  • 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 1% cottage cheese


  • 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.
Nutrition Facts
1 cup: 372 calories, 9g fat (0 saturated fat), 50mg cholesterol, 615mg sodium, 50g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 meat.

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