Creamy Mac-n-Cheese
 
Every kid loves macaroni and cheese.  Many adults do too.  Rather than falling back on a pre-made boxed version, make your own and eat healthier too!
 
Total time: 45 minutes; Makes 6 servings

Ingredients
  • 1 lb. dried pasta (Farfalle, Penne or Elbow Macaroni), whole wheat or regular pasta
  • 1 cup non-fat cottage cheese, blended in processor until smooth and creamy
  • ½ cup shredded sharp cheddar cheese (low fat if available)
  • ¼ cup grated parmesan cheese
  • ½ cup Velveeta®
  • ¾ cup low fat milk
  • 1-½ cups chopped tomato
  • 1 cup cooked, chopped mild Italian sausage (about two sausages)
  • ½ teaspoon salt
  • ½ cup panko flakes
  • 1 tablespoon butter
  • Cooking spray

Directions
Preheat oven to 375°F. Prepare pasta using the package directions, drain and set aside. While the pasta is cooking you can prepare the cheesy sauce. Blend the cottage cheese in a processor (if you don’t have one you can mash the curds in a small bowl using a fork or potato masher, you’re aiming for a smooth consistency).  In a medium saucepan, heat the milk on medium heat until milk is steaming but not boiling. Add the shredded cheddar cheese, Velveeta® and salt, stirring until smooth and gently bubbling. Add tomato, sausage, creamy cottage cheese and cooked pasta, and fold everything together.
 
In a small frying pan, melt the butter and toast the panko flakes to a golden brown. Prepare an 8”x8” glass bakingdish with cooking spray. Then pour in the pasta mixture in an even layer. Top with parmesan cheese and toasted panko. Bake for about 20 minutes.