Ingredients
- 12 cup nonfat milk
- 1 cup 1% fat cottage cheese
- 14 cup finely chopped onion
- 2 tablespoons grated parmesan cheese
- 14 teaspoon salt
- pepper
- 3 cups cooked elbow macaroni
- 12 cup shredded reduced-fat cheddar cheese
- divided
Instructions
- In a blender combine milk, cottage cheese, onion, parmesan cheese, salt and pepper; cover and process until smooth.
- Pour in a bowl; stir in macaroni and 1/4 cup cheese.
- Transfer to a 1 quart baking dish coated with nonstick cooking spray.
- Sprinkle with remaining cheese.
- Cover and bake at 350F for 30 minutes.
- Uncover, bake 5-10 minutes longer until edges are bubbly.
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