Healthier Chuck's Favorite Mac and Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 ounces whole wheat elbow macaroni
• 1 (8 ounce) package shredded reduced-fat Cheddar cheese
• 12 ounces low-fat cottage cheese
• 1 (8 ounce) container light sour cream
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1 cup whole wheat bread crumbs
• 2 tablespoons butter, melted

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil.

2. Cook the elbow macaroni in the boiling water about 1 minute less than the package directions, then drain well.

3. In a bowl, stir together the cottage cheese, sour cream, half of the shredded Cheddar, salt and black pepper to taste.

4. Add the drained macaroni to the cheese mixture and stir until coated. Spread it evenly in a 9x13-inch (23x33 cm) baking dish.

5. Sprinkle the remaining shredded Cheddar over the top of the pasta.

6. In a small bowl, toss the bread crumbs with the melted butter and grated Parmesan, then scatter evenly over the cheese.

7. Bake uncovered for 30 minutes, until bubbling around the edges and the top is golden brown.

8. Let the dish rest for 5 minutes before serving.