A light, low-fat version of this traditional hearty dish is made by using skim milk and cheeses, and when seasoned with green pepper and tomato, the
macaroni takes on a light flavor.
Time to prepare: 20 minutes
| 2 cups elbow macaroni, vegetable variety
1/2 cup finely chopped green pepper
1 Tbsp. butter or margarine
1 Tbsp all-purpose flour
1 cup low-fat or non-fat milk
1/4 tsp. white pepper
1/2 tsp. salt, optional
1 cup grated low-fat cheese
1 cup low-fat cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tomatoes, sliced 1/2-inch thick
| Cook macaroni according to package directions. Drain well.
Meanwhile, saute green pepper in heated butter until soft. Stir in
Add white pepper and salt. if used. Stir in grated cheese and partially melt.
Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices
Bake at 400°F for 20 min. until bubbly. For optimum flavor, let sit
|Good served with: Marinated celery salad and toasted, unbuffered
cracked wheat rolls, fresh fruit with crisp cookies for dessert.