Lightened version Fannie Farmer Mac n’

Lightened version Fannie Farmer Mac n’ Cheese

(I think it is still to heavy for our diets, but if it is something you like to indulge in once in a while, please check this out.)

5 1/3 ounces fat-free cottage cheese
8 teaspoons skim milk
1 (8 ounce) package macaroni
4 tablespoons light butter
4 tablespoons flour
1 cup skim milk
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups 2% cheddar cheese, shredded
1/2 cup breadcrumbs

1. First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed.
2. Preheat oven to 400°F.
3. Cook and drain macaroni according to package directions; set aside.
4. In a large saucepan melt butter.
5. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
6. Pour milk and cream sub. in gradually; stirring constantly.
7. Bring to boiling point and boil 2 minutes (stirring constantly).
8. Reduce heat and cook (stirring constantly) 10 minutes.
9. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
10. Turn off flame.
11. Add macaroni to the saucepan and toss to coat with the cheese sauce.
12. Transfer macaroni to a greased baking dish.
13. Sprinkle with breadcrumbs.
14. Bake 20 minutes until the top is golden brown.
15. (You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer – I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Recipe courtesy of

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