Cheesy Macaroni

  • Yield: 8 servings


1-- (16-ounce) package elbow macaroni
2tablespoons cornstarch
2cups skim milk
1-- (8-ounce) package reduced-fat sharp cheddar cheese, cut into chunks
1-- (16-ounce) container reduced-fat cottage cheese
-- Salt and pepper


  1. Cook pasta according to package directions; drain.
  2. In large pot, mix together cornstarch and milk over medium heat, stirring until thickened. Add Cheddar cheese, stirring until melted. Add pasta, tossing until well combined and heated.
  3. In food processor, blend cottage cheese until smooth. Add to pasta mixture. Season with salt and pepper.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).


Nutritional Info *per serving

  • Calories 360
  • Fat 7g
  • Saturated Fat 4g
  • Cholesterol 24mg
  • Sodium 405mg
  • Carbohydrate 49g
  • Fiber 1g
  • Protein 24g