Thank You #5 Healthier Mac & Cheese!!!

From the Usana Test Kitchens:  Healthier Mac & Cheese

A couple weeks ago, I confessed to you and the entire Internet world my love of dietary fiber and digestive regularity. Some of you shared my excitement. While others are probably planning ways to avoid me at next year's convention.




So I'm just going to put this on the table, tell me what you think: macaroni and cheese. Just imagine — you can get all the benefits of fiber while enjoying a tasty, low-fat version of this traditional cheese-laden comfort food!



Healthier Macaroni and Cheese

Serves 4

Adapted from a recipe by EverydayHealth



Ingredients



1 lb whole wheat elbow macaroni

1.5 cups fat-free evaporated milk



1 cup low-fat or fat-free cottage cheese



1/2 cup low-fat or fat-free ricotta cheese



1 cup cheese low-fat sharp cheddar (add more to taste, if desired)



1/2 teaspoon ground nutmeg

Salt and black pepper, to taste

2 teaspoons of USANA Fibergy® Plus*

1 tablespoon Italian bread crumbs

1 teaspoon Parmesan cheese (optional)



Preparation



Preheat the oven to 350 degrees.

Cook elbow macaroni in salted water according to package directions.

In a large saucepan, heat the evaporated milk over low heat. Add the ricotta, cottage and cheddar cheeses until they melt, stirring constantly.

Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Stir in Fibergy Plus. Add the cooked pasta to the cheese sauce and mix well.

Pour the mixture into a 2-quart casserole dish. Sprinkle with bread crumbs and Parmesan cheese, if desired. Bake the casserole for 15-20 minutes until bubbly and the top is browned