Skinny Bacon Macaroni and Cheese
Ingredients
- 2 cups (8 oz.) dry whole grain or whole wheat elbow macaroni noodles or penne pasta
- 2 slices bacon, see shopping tips
- 1 tablespoon reduced-fat butter or Smart Balance light
- ¼ cup scallions, sliced
- 1¼ cup fat-free milk
- 1 cup fat-free cottage cheese
- ¾ cup reduced-fat cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon smoked paprika, see shopping tips
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- A little black pepper, to taste
Ingredients for Topping:
- ¼ cup reduced-fat shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Coat a 9 x 9-inch baking dish with cooking spray and set aside.
- Cook pasta according to package directions but cook al dente (not overcooked).
- In the meantime, cook bacon in microwave on paper towels. Be sure to cover the bottom and top of bacon with paper towels. Cook for about 2 minutes, until crispy. Blot well with paper towels. Crumble and set aside.
- Next, place milk and cottage cheese in a blender and pulse until smooth. Melt butter in a nonstick pot. Add scallions and cook for 1 minute. Add the milk/cottage cheese sauce, ¾ cup shredded cheddar cheese, Parmesan cheese, paprika, dry mustard, garlic powder, salt and a little pepper. Stir constantly, over medium heat, until cheese is melted. Stir in cooked macaroni pasta and crumbled bacon. Mix well.
- Spoon mixture into baking dish and spread evenly. Sprinkle the top with ¼ cup shredded cheddar cheese. Bake uncovered for 15 minutes, until bubbly.
Nutrition
Serving: 1cupCalories: 310kcalCarbohydrates: 40gProtein: 22gFat: 8gSaturated Fat: 3gCholesterol: 23mgSodium: 446mgFiber: 5gSugar: 6gBlue Smart Points: 9Green Smart Points: 9Plus Points: 8