Tired of plain old mac 'n' cheese from a box? Try these scrumptious, simple recipes for two tasty variations: gourmet macaroni topped with breadcrumbs, and Mexican macaroni with a kick. Both are low-fat to fit your healthy diet, and packed full of flavor to satisfy your tastebuds!

Ingredients

Macaroni & Cheese:

• 2 ½ cups dry elbow macaroni pasta
• 8 oz low-fat sharp cheddar cheese, grated
• 8 oz fat-free cottage cheese
• 6 oz fat-free sour cream
• ½ cup skim milk
• 2 Tbsp fresh onion, grated
• 2 Tbsp parsley, chopped
• 1 ½ tsp unsalted butter, melted
• ½ tsp salt
• 1/4 tsp pepper
• 2 egg whites, beaten

Breadcrumb Topping:

• 1/4 cup dried white bread crumbs
• 1 Tbsp low-fat Parmesan cheese
• 2 ½ tsp unsalted butter, melted
• 1/4 tsp paprika
• 1/4 tsp oregano

Instructions

Preheat oven to 350 degrees Fahrenheit and coat a 2-quart casserole or baking dish with nonstick zero-calorie cooking spray. In large saucepan, boil 4 cups of water. Add macaroni and cook, uncovered, stirring frequently, just until al dente (still slightly chewy). Drain and set aside to cool to handling temperature. In large bowl, stir together cooked pasta, cheddar cheese, cottage cheese, sour cream, milk, onion, butter, salt, pepper, and egg whites, and transfer to coated casserole dish. In separate bowl, stir together bread crumbs, butter, paprika, and oregano. Sprinkle over macaroni mixture, cover, and bake 30 minutes. Uncover and bake 5 additional minutes or until breadcrumbs are toasted.

Ingredients

Macaroni & Cheese:

• 2 cups dry elbow macaroni pasta
• 1 3/4 cup low-fat shredded Mexican cheese mix
• ½ cup onion, diced
• 1-3 Tbsp jalapeno peppers, seeded and diced
• 1 3/4 cup fat-free cottage cheese
• ½ cup skim milk
• 2 tsp Dijon mustard
• ½ cup salsa (spicy to taste)
• 1 tsp fajita or taco seasoning
• ½ tsp salt
• 1/4 tsp pepper

Tortilla-Chip Topping:

• 1/4 cup baked tortilla chips, broken into small pieces
• 3 Tbsp finely grated low-fat Parmesan

Instructions

Preheat oven to 350 degrees Fahrenheit and coat a 2-quart casserole or baking dish with nonstick zero-calorie cooking spray. In large saucepan, boil 3 ½ cups of water. Add macaroni and cook, uncovered, stirring frequently, just until al dente (still slightly chewy). Drain and set aside to cool to handling temperature. Mix cooked macaroni with Mexican cheese, onion, and jalapeno (to taste). In food processor or blender, process cottage cheese, milk and mustard until smooth. Stir in salsa, seasoning, salt, and pepper, then fold into macaroni mixture. Spoon into casserole dish and sprinkle with tortilla chips. Bake 20 minutes, covered, then uncover and bake an additional 2-3 minutes until tortilla chips are crisp. Sprinkle with Parmesan and serve.