12 ounces of whole wheat macaroni or other like pasta
2 teaspoons of canola oil, divided
1 medium red onion, chopped (about 1 cup)
1/2 cup thin red bell pepper strips
1/4 cup chopped green onion
1/2 cup sliced mushrooms
1 cup low-fat cottage cheese
1/2 cup tomato sauce
1/3 cup shredded reduced-fat cheddar cheese, divided
Directions
Cook the macaroni according to directions.
While macaroni is cooking, in large skillet, heat 1 teaspoon of oil over medium heat. Add red onion, bell pepper, and green onion; sauté until vegetables begin to soften, about 4 minutes. Add remaining oil and mushrooms; sauté for 4 minutes. Remove from heat; set aside.
Preheat the broiler. Drain macaroni; return to pan. Add vegetable mixture, cottage cheese, tomato sauce, and 3 tablespoons of cheddar. Mix well. Heat over low heat until heated through, about 5 minutes.
Transfer mixture to a shallow baking dish. Sprinkle with remaining cheddar over top. Broil 4 inches from heat until browned, about 3 minutes. Serve.
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Sounds delicious. I’ve never had mac and cheese this way, but I’ve gotta try it. Cottage cheese is definately a new concept for this dish, but I’ll bet it’ll taste like heaven. Baking it with cheddar cheese over the top is a must for the dish to come out just right. I’ll try it. Thanks.