Reduced Fat Macaroni and Cheese

Preparation time: 20 minutes
Cooking time: 22 minutes
Makes: 8 accompaniment servings

They'll never know we took out ten grams of fat per serving, because this macaroni and cheese is as good as-even better than-the old-fashioned recipe.

Ingredients:

• 230g elbow macaroni twists
• 1 container (16 ounces) low-fat cottage cheese (1%)
• 2 tbsps all-purpose flour
• 2-2/3 tbsps Fibresure
• 2 cups fat-free (skim) milk
• 450g sharp Cheddar cheese, shredded (1 cup)
• 1 tsp salt
• 1/4 tsp ground black pepper
• Pinch ground nutmeg
• 1/4 cup freshly grated Parmesan cheese

Directions:

Preheat oven to 200°C. Grease griller-safe, shallow 2.3L casserole. In medium saucepot, cook macaroni as label directs, but do not add salt to water. Drain.

In food processor with knife blade attached, pureé cottage cheese until smooth. (Or, in blender, pureé cottage cheese with 1/4 cup of milk in recipe until smooth.)

In 2L saucepan, blend flour and Fibresure with 1/4 cup milk until smooth. With wire whisk, slowly stir in remaining milk until blended. Cook over medium heat, whisking, until mixture has thickened slightly and boils. Remove from heat; stir in cottage cheese, Cheddar, salt, pepper, and nutmeg.

Spoon macaroni into prepared casserole and cover with cheese sauce. Bake 20 minutes. Remove from oven; sprinkle with Parmesan. Turn oven control to grill.

Place casserole in griller at closest position to heat source; grill until top is golden brown, 2 to 3 minutes.

Per accompaniment serving:

About 251 calories (25 percent calories from fat), 18g protein, 28g carbohydrate, 7g total fat (4g saturated), 21mg cholesterol, 724mg sodium, 4g fibre.