For students at Messiah College in Mechanicsburg, Penn., macaroni and cheese is an all-time favorite classic comfort food.
“We revamped this recipe due to popular demand, “ says Percell D. Green, executive chef for Messiah College Dining Services. “By substituting cottage cheese for cheese sauce and using reduced fat cheese and fat free milk, this classic dish is healthier with 6% less fat, 4% less carbohydrates and 3% more protein. We feature this version of macaroni and cheese on the Rotisserie menu that consists of lite fare.”
9 ¼-oz. elbow macaroni
1 ¾-oz. solid margarine
1 ¾-oz. all purpose flour
1 ¾ cup fat-free milk
7 ¾ oz. low-fat sharp cheddar cheese
1 ¾ oz. low-fat Monterey Jack cheese
1 ¾ oz. low-fat cottage cheese
⅞ tsp. dry mustard
1 tsp. iodized salt
2 cups Japanese bread crumbs
½ tsp. white pepper
1. Cook macaroni in salted boiling water and drain.
2. Make a roux with margarine and flour. Whisk in milk until smooth and bring to a boil. Add remaining ingredients, heating sauce until cheese is melted.
3. Add macaroni to cheese sauce and mix thoroughly. Transfer to a 2-inch hotel pan that has been coated with pan spray.
4. Bake at 300°F degrees for 25 minutes. Remove from oven and top with shredded cheddar and breadcrumbs. Hold in 180 F warmer until service.