Home » Food and Drink » Recipes for Veggies » Creamy macaroni and cheese Did you think, like me, that macaroni and cheese is just sinfully loaded with calories? Well, maybe it is - but not if it is made the good ol' low-cal way!

You need:
2 cups macaroni
4 ounces low-fat cheese, shredded (check your local custom-notified store)
1cup cottage cheese
Â3/4 cup curds
½ cup skimmed milk
¼ cup chopped onions
1 egg white - lightly beaten
1 teaspoon light margarine, melted
1 tablespoon cheese balls, crushed
1 teaspoon dry mustard
¼ teaspoon black pepper
A pinch of red pepper, ground
2 tablespoons cream cracker crumbs
½ teaspoon paprika

Coat a two-quart casserole dish with oil lightly.
Cook macaroni according to package directions.
Drain macaroni, reserving two tablespoons cooking water.
Toss macaroni with the remaining water, cheese, curd, milk, onions, egg white, margarine, cheese-balls, mustard and peppers until well combined.
Spoon into casserole dish.
Sprinkle with cracker crumbs and paprika.
Cover.

Bake casserole at 350º C for 25 minutes.
Uncover and bake until golden brown and bubbly, for about five minutes.