Ingredients
- 2 cups (500 ml) macaroni, uncooked
- ¾ cup (175 ml) 1% evaporated milk
- 1 cup (250 ml) low-fat cottage cheese
- ½ cup (125 ml) low-fat ricotta cheese
- ½ cup (125 ml) low-fat cheddar cheese, grated
- ½ tsp (2.5 ml) nutmeg
- Salt and pepper to taste
- 1 tbsp (15 ml) Parmesan cheese
- 1 tbsp (15 ml) breadcrumbs
Preparation
- Bring a pan of water to the boil. Add macaroni and cook for 8 minutes. Drain and set aside.
- Preheat oven to 350°F. In a saucepan, heat milk over low heat for a few minutes. Add cheeses and stir gently until melted. Remove from heat. Add nutmeg, salt, pepper and macaroni. Mix well.
- Transfer macaroni mixture to an ovenproof dish.
- In a small bowl, combine Parmesan cheese and breadcrumbs. Sprinkle over macaroni. Cover and bake for 15 minutes. Remove cover and bake for a further 5 minutes.