Made with just five ingredients you probably already have on hand, this creamy mac and cheese casserole is simplicity itself.
What You Need
Original recipe yields 4 servings
2 cups elbow macaroni, uncooked
2 cups milk, divided
1/4 cup flour
1-1/4 cups KRAFT Shredded Cheddar Cheese
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
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Let's Make It
Heat oven to 400ºF.
Cook macaroni as directed on package, omitting salt.
Meanwhile, heat 1-1/2 cups milk in large saucepan on medium-high heat. (Do not let milk come to boil.) Whisk flour and remaining milk until blended. Add to hot milk; cook 2 to 3 min. or until slightly thickened, stirring constantly. Remove from heat. Add shredded cheese; stir until melted. Stir in cottage cheese.
Drain pasta. Add to cheese sauce; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray.
Bake 25 min. or until heated through.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.