Lightened Fannie Farmer's Classic Baked Macaroni And Cheese

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 5 1/3 ounces fat-free cottage cheese
• 8 teaspoons skim milk
• 1 (8 ounce) package macaroni
• 4 tablespoons light butter
• 4 tablespoons flour
• 1 cup skim milk
• 1/2 teaspoon salt
• fresh ground black pepper, to taste
• 2 cups 2% cheddar cheese, shredded
• 1/2 cup breadcrumbs

Recipe

• 1 first you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. place both ingredients into the blender and blend until smooth. set in fridge until it is needed.
• 2 preheat oven to 400°f.
• 3 cook and drain macaroni according to package directions; set aside.
• 4 in a large saucepan melt butter.
• 5 add flour mixed with salt and pepper, using a whisk to stir until well blended.
• 6 pour milk and cream sub. in gradually; stirring constantly.
• 7 bring to boiling point and boil 2 minutes (stirring constantly).
• 8 reduce heat and cook (stirring constantly) 10 minutes.
• 9 add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
• 10 turn off flame.
• 11 add macaroni to the saucepan and toss to coat with the cheese sauce.
• 12 transfer macaroni to a greased baking dish.
• 13 sprinkle with breadcrumbs.
• 14 bake 20 minutes until the top is golden brown.
• 15 (you can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - i generally pull it out the night before and allow macaroni and cheese to reach room temperature; i then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.