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Recipe: Light Macaroni and Cheese (baked, My Great Recipes card, 1980's)

Main Dishes - Casseroles
LIGHT MACARONI AND CHEESE

2 cups vegetable macaroni, uncooked
1/2 cup finely chopped green pepper
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup fat free milk
1/4 tsp ground white pepper
1/2 tsp salt, optional
1 cup grated lowfat cheddar cheese
1 cup lowfat 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 degrees F for 20 minutes for 20 minutes, until bubbly. For optimum flavor, let sit 5 minutes before serving.

Makes 4 servings
Source: Vintage Recipe Card: My Great Recipes, 1980's
MsgID: 3158050
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 04-24-15 Recipe Swap
Board: Daily Recipe Swap at Recipelink.com
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