This isn’t exactly the same as the boxes of macaroni and cheese. On the other hand, this recipe contains only 3 grams of saturated fat and has the nutritional advantage of having real cheese.
1 2 ounces (340 g) elbow macaroni
1/2 cup (120 ml) skim milk
1 cup (250 g) low fat ricotta cheese
1/4 cup (40 g) onion, diced
1/4 teaspoon (0.5 g) black pepper
1 cup (115 g) shredded low fat cheddar cheese, divided
1. Preheat oven to 350°F (180°C, or gas mark 4). Cook macaroni according to package directions, omitting salt. Drain.
2. In a food processor or blender combine milk, ricotta cheese, onion, and pepper. Process until smooth. Pour into a bowl and add macaroni and 1/4 cup (30 g) cheddar cheese. Mix well.
3. Spray a 1-quart (946 ml) baking dish with nonstick vegetable oil spray. Pour in macaroni mixture and top with remaining cheese. Cover and bake for 30 minutes.
4. Uncover and bake an additional 10 minutes.