Reduced Fat Macaroni & Cheese


  • 2 cups  Fat-free milk
  • 2½ cups Shredded, reduced fat cheddar cheese
  • 1 1/3 cups Fat-free cottage cheese
  • 1 Tbsp. Dijon mustard
  • 1 tsp.  Kosher salt
  • 1 tsp.  Black pepper
  • 1 tsp.  Paprika
  • 2½ cups Cooked macaroni
  • ¼ cup  Minced onion
  • 1 ea.  Tomato sliced
  • 1 Tbsp. Grated parmesan cheese
  • 1 Tbsp. Breadcrumbs


  1. In a blender or food processor, combine the milk, cheeses, mustard, salt, pepper, and paprika. Cover and process until creamy.
  2. Pour into a bowl; stir in macaroni and onion.
  3. Meanwhile combine parmesan and breadcrumbs in a small bowl
  4. Transfer to a 1½ qt. baking dish coated with nonstick cooking spray.
  5. Fan tomato slices over the top and sprinkle with breadcrumb topping.
  6. Bake, uncovered, at 350 degrees F for 45 minutes to 1 hour or until heated through and top is crusty.


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