Macaroni and Cheese With Basil and Bread Crumb Topping

Ingredients:
8 oz. whole wheat pasta
1/3 c. fresh bread crumbs
1/2 t. pepper
1 c. 2% cottage cheese
2 t. prepared yellow mustard
1 t. kosher salt
1/4 t. cayenne pepper
2 c. skim milk, divided
1/4 c. onion, diced
1 t. garlic, minced
pinch of ground nutmeg
3 T. flour
2 c. extra sharp cheddar cheese, shredded (8oz)
1 T. fresh basil, minced

Directions:
Preheat oven to 450.
Coat a 2-qt. oven proof baking dish with nonstick spray; set aside.
Cook pasta according to package directions; drain and set aside.
Toss together bread crumbs and black pepper in a small bowl; set mixture aside.
Process cottage cheese, mustard, salt and cayenne in a food processor until smooth; set aside.
Heat 1 1/2 c. milk, onion, garlic, and nutmeg in a saucepan over med. heat until milk steams. Whisk flour into remaining 1/2 c. milk in a small bowl. Stir into warm milk; cook until mixture thickens, 5-8 minutes. Whisk in cottage cheese mixture until smooth.
Stir in Cheddar by the handful, adding more only after the previous addition has melted. Once all cheese is melted, stir in pasta and 1 T. basil. Transfer pasta to the prepared baking dish; top with bread crumb mixture.
Bake mac and cheese until bread crumbs are golden, 20-25 minutes. Remove pasta from oven and let rest 5 minutes before serving.

Makes 6 cups. Total time 55 minutes.

Verdict:
I am on the hunt for the best mac and cheese. After the last one that I made, I was even more determined. This one might be my favorite so far. It wasn't grainy at all and had a good flavor. The sauce prior to adding it to the noodles seemed a little thin but don't fret it all works out. Oh, and just in case you are interested...this one is low cal. Only 354 calories per cup. Nice.