Title: Tomato Macaroni and Cheese
Categories: None
Yield: 4 Servings

8 oz Macaroni; uncooked
1 c Tomato sauce
1/4 c Onions; finely chopped
1 Clove garlic; minced
1 c Skim milk
1/2 c Lowfat creamed cottage
-cheese
1/2 c Cheddar cheese; or 2 oz.
-finely shredded

(Prevention Magazine May/1997)

Serves 4

Cook macaroni in a large pot of boiling water and drain well. Rinse with
hot water and drain again. Transfer to a large bowl.

In a saucepan, stir together the tomato sauce, onions and garlic. Cook over
meium-low heat, stirring occasionally, for 10 minutes, or until the onions
are tender. Pour over the macaroni and toss until coated.

In a small bowl, stir together the milk, cottage cheese and pepper. Add to
the macaroni mixture and stir well.

Transfer half of the macaroni mixture to a 1-1/2 qt. casserole. Sprinkle
with 1/4 c of cheddar. Top with the remaining macaroni mixture and the
remaining 1/4 cup cheddar.

Bake at 350 for 30 minutes. Serves 4
Nutrition (per serving): 340 calories

Saturated fat 4 g Total Fat 6 g (17% of calories) Protein 19 g (22% of
calories) Carbohydrates 52 g (61% of calories)

Cholesterol 18 mg Sodium 602 mg Fiber 2 g Iron 3 mg

Posted to EAT-LF Digest by MOMnAaron on Apr 21, 1998