Macaroni and Cheese


– 12 ounces of low-fat cottage cheese
– 8 ounces of lowfat sour cream
– 4 cups of elbow macaroni, cooked
– 2 cups of low-fat cheddar cheese, shredded
– ½ cup of skimmed milk
– 1 green onion, chopped
– ¾ teaspoon of salt
– ½ teaspoon of pepper
– 2 egg whites
– Butter-flavored cooking spray
– ¼ cup dry bread crumbs
– ¼ teaspoon paprika
– Fresh oregano sprigs, to garnish


– Combine cottage cheese and sour cream in container of an electric blender; process until smooth.

– In an electric blender, combine the cottage cheese and sour cream.

– Combine the cottage cheese mixture, macaroni, and next 6 ingredients; then spoon into a 2-quart casserole coated with cooking spray.

– Sprinkle with breadcrumbs and paprika; then coat with cooking spray.

– Cover and bake at 350°F for about 30-35 minutes.

– Uncover, then bake for an additional 5 minutes.

– Garnish with fresh oregano sprigs.

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