This recipe was a huge success (from Cuisine Lite magazine). I served it as an entree with green beans tossed in olive oil & garlic and a tossed salad. It was delicious and filling. Even my 3 year old ate it. It does have a little kick to it from the mustard and cayenne pepper. Very flavorful too! Enjoy.
354 Calories per serving; makes (6) 1 cup servings
8 oz whole wheat pasta cooked
1/3 cup Italian bread crumbs
1/2 tsp. ground black pepper
1 cup 2% cottage cheese
2 tsp. yellow prepared mustard
1 tsp. Kosher salt
1/4 tsp. cayenne pepper
2 cups skim milk
1/4 cup finely diced white onion
1 tsp minced garlic
Pinch of ground Nutmeg
3 Tbsp. all purpose flour
2 cups shredded extra sharp cheddar cheese
1 Tbsp. fresh basil minced - plus extra for garnish
Preheat oven to 450 degrees. Coat 2 QT casserole dish with non-stick spray and set aside. Cook Pasta to package directions. Toss breadcrumbs and black pepper together and set aside in a bowl.
Process cottage cheese, mustard, salt and cayenne pepper in food processor until smooth and set aside. Heat 1 1/2 cups of the milk, onion, garlic and nutmeg in a large saucepan over medium heat until milk steams. Whisk flour into remaining 1/2 cup of milk in a small bowl. Stir into warm milk and cook until mixture thickens (5-8 minutes). Whisk in cottage cheese mixture until smooth. Stir in cheddar cheese and make sure it is all melted. Stir in pasta and 1 Tbsp. minced basil. Transfer to prepared casserole dish. top with breadcrumb mixture. Bake uncovered for 20-25 minutes until breadcrumbs are golden. Let sit 5 minutes before serving.
354 calories; 13g fat; 38mg cholesterol; 798mg sodium; 39gm carbs; 21g protein; 2mg iron; 413mg calcium
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