Four-Cheese Macaroni Bake

Four rich cheeses combine in this perfect pasta bake for a dish that's big on
flavor but low in calories.
Serves: 8
Prep: 14min | Cook: 56min | Total: 1hr 10min
3 cups elbow macaroni
1 cup minced onions
2 cloves garlic, minced
1 teaspoon olive oil
1/3 cup all-purpose flour
3 cups skim milk
3/4 cup nonfat cottage cheese
1/2 cup shredded low-fat extra-sharp cheddar cheese
1/2 cup shredded nonfat mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry bread crumbs
Preheat the oven to 375F. Coat a 13" x 9" freezer-proof baking dish with nostick spray.
Cook the macaroni in a large pot of boiling water according to the package
directions. Drain well. Place in a large bowl.
Coat a large saucepan with no-stick spray and place over medium- high heat
until hot. Add the onions, garlic, and oil. Cook, stirring, for 5 minutes, or until the
onions are golden brown. Add the flour. Cook, stirring, for 2 minutes (the mixture
will be dry).
In a blender or food processor, combine the milk and cottage cheese. Process
until smooth. Add to the skillet. Cook, stirring constantly, for 5 to 7 minutes, or
until the sauce thickens. Add the Cheddar, mozzarella, and 1/4 cup of the
Parmesan. Cook for 2 minutes, or until the cheeses melt.
Stir in the macaroni, salt, and pepper. Spoon into the prepared baking dish.

In a small bowl, combine the bread crumbs and the remaining 1/4 cup
Parmesan. Sprinkle over the macaroni. Bake for 30 minutes, or until the topping
is golden brown.