Macaroni and Cheese

This recipe is actually a Weight Watchers recipe from a cookbook magazine called Cream of the Crop

8 points Per Serving

4 cups hot cooked elbow noodles (about 8 ounces dry)

1 egg, lightly beaten

3/4 C. fat free sour cream

1 C. 1% lowfat cottage cheese

8 oz. reduced fat cheddar cheese (Sargento makes a great one)

1/2 C. skim milk

2 TBSP. grated onion

1/4 tsp. ground pepper

1/2 tsp. salt (I tend to add a little extra)

1 1/2 TBSP. lowfat stick margarine, melted

1/4 C. bread crumbs

1 TBSP. lowfat stick margarine, melted

1/4 tsp. paprika

While noodles are cooking, mix together next nine ingredients. Mix in cooked pasta, and pour into a 2 quart casserole dish sprayed with Pam. Mix bread crumbs, paprika and 1 TBSP melted margarine and sprinkle over top of casserole. Cover and bake for 45 minutes @ 350º. Remove tin foil and bake for an additional 5 minutes.

Makes 6 servings, 1 cup each

1 serving = 8 WW POINTS

This is SO rich and delicious you will not be able to tell it is lowfat. We love it! Now for my funny anecdote - just made this last night and by accident measured out only 4 ounces of dry pasta (which only made two cups). The funny part is that I didn't even notice a difference until I went to serve it and it seemed a little soupy (I have made this several times before). It was absolutely delicious, it just seemed really cheesy. Well, the best part of it is that all of a sudden as I was typing this recipe to send, I realized what I inadvertently did . . . did my boyfriend and I just have a good laugh!!! Like I say . . . even us phenomenal chefs have to have our cooking fiascos!

Happy cooking!

Rachael

Shared by: cook4u730