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Wednesday, June 7, 2017

Mexican Macaroni and Cheese

3 1/2 cups macaroni, cooked and drained
1 3/4 cups low-fat sharp Cheddar cheese, shredded
1/2 cups onion, finely chopped
3 tablespoons chopped parsley
1 3/4 cups low-fat cottage cheese
1/2 cups evaporated skim milk
2 teaspoons Dijon-style mustard
1 slice bread, crumbled
3 tablespoons grated Parmesan cheese
1/2 cups salsa
1 teaspoon fajita seasoning
Salt and pepper

Preheat oven to 350 degrees F. 
In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley. 
In a blender or food processor, combine cottage cheese, milk, and mustard. Process until smooth. Mix  in salsa and fajita seasoning and pour over macaroni mixture. Mix thoroughly. Add salt and pepper to taste. 
Coat a 2-quart casserole dish with nonstick cooking spray and place macaroni mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over casserole. Bake for 20 minutes. 
Yield: 8 servings Per Serving: Calories: 200 Total fat: 4g 

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