Servings: 6 servings - 1 cup per

¾ cup evaporated fat-free milk ¾ cup evaporated fat-free milk
1 cup low-fat cottage cheese 1 cup low-fat cottage cheese
½ cup part-skim ricotta cheese ½ cup part-skim ricotta cheese
½ cup low-fat cheddar cheese ½ cup low-fat cheddar cheese
½ tsp nutmeg ½ tsp nutmeg
Fresh ground pepper and salt to taste Fresh ground pepper and salt to taste
1 lb cooked elbow macaroni 1 lb cooked elbow macaroni
1 Tbsp Parmesan cheese 1 Tbsp Parmesan cheese
1 Tbsp dry bread crumbs 1 Tbsp dry bread crumbs

Preheat the oven to 350 degrees. Heat the milk in a saucepan over low heat. Add the cheeses until they melt, stirring constantly
Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Add the cooked pasta to the cheese sauce and mix well
Pour the mixture into a 2-quart casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake the casserole for 15 to 20 minutes until bubbly and the top is browned.

Prep Time: 15 min  Prep Time: 15 min
Carbs: 28g  Carbs: 28g