A light, low-fat version of this traditional hearty dish is made by using skim milk and cheeses, and when seasoned with green pepper and tomato, the macaroni takes on a light flavor.
2 cups elbow macaroni, vegetable variety
1/2 cup finely chopped green pepper
1 Tbsp. butter or margarine
1 Tbsp all-purpose flour
1 cup low-fat or non-fat milk
1/4 tsp. white pepper
1/2 tsp. salt, optional
1 cup grated low-fat cheese
1 cup low-fat cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tomatoes, sliced 1/2-inch thick
Cook macaroni according to package directions. Drain well.
Meanwhile, saute green pepper in heated butter until soft. Stir in flour. Cook for 1 minute. Gradually stir in milk. Cook until thickened.
Add white pepper and salt. if used. Stir in grated cheese and partially melt.
Combine macaroni, the sauce, cottage cheese and Parmesan cheese. Turn into a lightly buttered baking dish. Arrange tomato slices on top.
Bake at 400
Good served with: Marinated celery salad and toasted, cracked wheat rolls, fresh fruit with crisp cookies for dessert.
Time to prepare