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Name: Macaroni and Cheese Lite
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Fresh black pepper; to taste; 1 lb Cottage cheese; lowfat; Sunflower seeds; optional; 1/2 lb Dry pasta; 2 c Onions chopped; 1 ts Caraway seeds; 2 tb Fresh dill; finely minced; 4 c Shredded cabbage; 1 bn Fresh spinach; stemmed and; 2 md Garlic minced; 1 ts Salt; 2 c (packed) grated cheddar; 1/2 c Buttermilk; or yogurt; 2 tb Butter or margarine; 1/2 lb Mushrooms; sliced

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INGREDIENTS

Fresh black pepper; to taste
1 lb Cottage cheese; lowfat
Sunflower seeds; optional
1/2 lb Dry pasta
2 c Onions ; chopped
1 ts Caraway seeds
2 tb Fresh dill; finely minced
4 c Shredded cabbage
1 bn Fresh spinach; stemmed and
2 md Garlic ; minced
1 ts Salt
2 c (packed) grated cheddar
1/2 c Buttermilk; or yogurt
2 tb Butter or margarine
1/2 lb Mushrooms; sliced

INSTRUCTIONS

Preheat oven to 350F. Lightly grease a 9 x 13-inch baking pan. Cook the pasta until just barely tender. Drain thoroughly, and transfer to a large bowl. Melt the butter in a large, deep skillet, and add the onions. After sauteing for about 5 minutes, add garlic, mushrooms, cabbage, salt, and caraway. Stir, cover, and cook until the cabbage is just tender (10 minutes). Stir in spinach, and remove from heat. Add to the pasta. Stir in cottage cheese, buttermilk, dill, black pepper, and half the cheddar. Taste to adjust seasonings, and spread into the prepared pan. Sprinkle with the remaining cheddar and a few sunflower seeds, and bake uncovered for 20 to 30 minutes, or until heated through. Recipe from MOOSEWOOD COOKBOOK by Mollie Katzen ? 1977, 1992, used with permission of Ten Speed Press. CompuCooks Recipe Collection. Posted by phannema@wizard.ucr.edu and mcBuster on 97 Recipe by: Moosewood

NOTES

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Macaroni and Cheese Lite

Fresh black pepper; to taste
1 lb Cottage cheese; lowfat
 Sunflower seeds; optional
1/2 lb Dry pasta
2 c Onions chopped
1 ts Caraway seeds
2 tb Fresh dill; finely minced
4 c Shredded cabbage
1 bn Fresh spinach; stemmed and
2 md Garlic minced
1 ts Salt
2 c (packed) grated cheddar
1/2 c Buttermilk; or yogurt
2 tb Butter or margarine
1/2 lb Mushrooms; sliced

Preheat oven to 350F. Lightly grease a 9 x 13-inch baking pan. Cook the  pasta until just barely tender. Drain thoroughly, and transfer to a large  bowl. Melt the butter in a large, deep skillet, and add the onions. After  sauteing for about 5 minutes, add garlic, mushrooms, cabbage, salt, and  caraway. Stir, cover, and cook until the cabbage is just tender (10  minutes). Stir in spinach, and remove from heat. Add to the pasta. Stir in  cottage cheese, buttermilk, dill, black pepper, and half the cheddar. Taste  to adjust seasonings, and spread into the prepared pan. Sprinkle with the  remaining cheddar and a few sunflower seeds, and bake uncovered for 20 to  30 minutes, or until heated through.    Recipe from MOOSEWOOD COOKBOOK by Mollie Katzen ? 1977, 1992, used with  permission of Ten Speed Press. CompuCooks Recipe Collection.    Posted by phannema@wizard.ucr.edu and mcBuster on 97    Recipe by: Moosewood

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Nutrition

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Serving Size: 1 Serving (1881g)
Recipe Makes: 1 Servings

Calories: 1770
Calories from Fat: 511 (29%)

Amt Per Serving		% DV

	Total Fat 56.8g	76 %
	Saturated Fat 19.2g	96 %
	Monounsaturated Fat 20g
	Polyunsanturated Fat 13g
Cholesterol 230.7mg		71 %
Sodium 2935.4mg		101 %
Potassium 2592.6mg		68 %
Total Carbohydrate 226.8g		67 %
	Dietary Fiber 25.1g	100 %
	Sugars, other 201.7g
Protein 97g		139 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1770

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