Originally posted November 14, 2011

Baked Mac and Cheese

Baked Mac and Cheese by alchemisty

It only takes an hour, including prep and cooking time; it's very tasty, and it isn't super fatty. All good.

Ingredients

  • 12 ounces uncooked rigatoni
  • 12 ounces carton low-fat cottage cheese
  • 1/2 cup (2 ounces) finely shredded sharp cheddar cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup tablespoons panko
  • 2 tablespoon minced fresh parsley
8-inch square

Directions

1. Preheat oven to 375°.

2. Cook pasta according to package directions. Drain; place in a large bowl.

3. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt, and pepper. Add the cheese mixture to pasta, and stir well.

4. Spoon mixture into an 8x8-inch glass or ceramic baking dish coated with cooking spray.

5. Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375° for 20 minutes.

6. Broil pasta 1 minute or until top browns.

55 minutes

Comments

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  • commented over 12 years ago

    Yum! I've made baked mac and cheese where you melt the cheese in a large pan before baking. What a mess. I like your method.

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cooking light

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