Light Macaroni and Cheese

Light Macaroni and Cheese

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.

for Dinner
4 servings
Time to prepare: 20 minutes
Difficulty: Easy


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
flour. Cook for 1 minute. Gradually stir
in milk. Cook until thickened

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
on top.

Bake at 400°F for 20 min. until bubbly. For optimum flavor, let sit
5 min. before serving.


Good served with: Marinated celery salad and toasted, unbuffered
cracked wheat rolls, fresh fruit with crisp cookies for dessert.


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