The Meatless Gourmet--Mexi-Mac & Cheese

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Mexi-Mac and Cheese

 

Recipe By :The Meatless Gourmet, Bobbie Hinman

Serving Size : 4 Preparation Time :0:00

Categories : The Meatless Gourmet

 

Amount Measure Ingredient -- Preparation Method

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8 ounces elbow macaroni -- uncooked (about 1 1/2 cups)

1 cup skim milk

1 cup lowfat cottage cheese

3 tablespoons all-purpose flour

3 cloves garlic -- coarsely chopped

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup reduced fat Cheddar cheese -- (4 ounces)

1 1/2 cups chopped ripe tomatoes -- drained well between

layers of towels

1/4 cup finely chopped fresh cilantro

 

Preheat oven to 375°F.

 

Lightly oil a shallow 2-quart casserole or spray with a nonstick cooking

spray.

 

Cook macaroni according to package directions. Drain.

 

While macaroni is cooking, combine milk, cottage cheese, flour, garlic,

and spices in a blender container. Blend until smooth. Pour into a

medium saucepan Cook over medium heat, stirring constantly, until

mixture comes to a boil. Continue to cook and stir for 2 minutes more.

Remove from heat and stir in Cheddar cheese. Mix until cheese is

completely melted. Stir in tomatoes and cilantro, then add macaroni.

Mix well. Spoon mixture into a prepared casserole.

 

Bake, uncovered, until hot and bubbly, 20 minutes.

 

 

S(ISBN):

" 1-55958-559-5 "

Copyright:

" 1995 "

 

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Per serving: 348 Calories (kcal); 4g Total Fat; (9% calories from fat);

24g Protein; 53g Carbohydrate; 10mg Cholesterol; 573mg Sodium

Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 384