Mac and Cheese – Homemade Macaroni and Cheese Recipes Collection

INGREDIENTS:

1.  2 tablespoons heavy cream
2.  1/2 cup non-fat cottage cheese
3.  1/2 cup non-fat ricotta cheese
4.  1/2 cup shredded non-fat cheddar cheese
5.  1/2 cup shredded non-fat mozzarella cheese
6.  1/4 teaspoon turmeric
7.  2 cups non-fat milk
8.  3 tablespoons all-purpose flour
9.  1 pound elbow macaroni
10.  Pinch or 2 of freshly ground nutmeg
11.  2 tablespoons shredded sharp cheddar cheese
12.  Several dashes cayenne or paprika
13.  2 tablespoons non-fat Parmesan

DIRECTIONS:

In a food processor or blender, blend cream, cottage cheese, ricotta, non-fat cheddar, mozzarella and turmeric about 2 minutes until smooth.

In a large non-stick saucepan over medium-high heat, heat the milk, whisk in the flour and cook, whisking constantly, about 2 minutes, or until mixture is thickened.  Reduce heat and whisk in cheese mixture; cook, stirring, taking care not to boil the sauce, until hot.

In a large pot of boiling water, cook macaroni with nutmeg for about 12 minutes until almost done; drain.

To serve immediately, place macaroni in a warm serving bowl; spoon sauce over pasta and toss well.  Sprinkle with cheddar and cayenne and serve.

For a deep-dish crispy-crust version, place macaroni in a 2-quart ovenproof casserole.  Spoon sauce over macaroni and sprinkle with sharp cheddar, Parmesan and cayenne.  Bake for 30 minutes.  Serve hot

Makes 6 servings.

NOW ENJOY WITHOUT THE GUILT!!!!