YIELD Makes 4 servings
The bell pepper and celery in this recipe are both good sources of fiber and potassium. Bell pepper also adds substantial amounts of vitamins A and C.
|1‑1/2||cups elbow macaroni|
|1||cup chopped onion|
|1||cup chopped red or green bell pepper|
|3/4||cup chopped celery|
|1||cup 1% low-fat cottage cheese|
|1||cup shredded low-fat Swiss cheese|
|1/2||cup shredded low-fat processed American cheese|
|1/2||cup fat-free (skim) milk|
|3||tablespoons all-purpose flour|
|1||tablespoon reduced-fat margarine|
|1/4||teaspoon black pepper|
|1/4||teaspoon hot pepper sauce|
- Preheat oven to 350°F. Coat 2-quart casserole with nonstick cooking spray; set aside. Prepare macaroni according to package directions, omitting salt. During last 5 minutes of cooking add onion, bell pepper and celery. Drain pasta and vegetables.
- Combine cottage cheese, Swiss cheese, American cheese, milk, egg whites, flour, margarine, black pepper and pepper sauce in food processor or blender. Process until smooth. Stir cheese mixture into pasta and vegetables.
- Pour mixture into prepared casserole. Bake, uncovered, 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.
|Saturated Fat||1 g|
|Total Fat||10 g|
|Calories from Fat||22 %|