Ingredients
Scale
- 8 oz whole wheat elbo macaroni
- 1 cup white cheddar cheese or jack cheese*
- 1/2 cup fat free cottage cheese
- 1/2 cup fat free milk
- 1 tsp garlic powder
- 2 tsp dijon mustard
- Sea salt + pepper to taste
Prosciutto Breadcrumbs
- 1/4 cup panko bread crumbs
- 2 Tbsp parmesan cheese
- 4 slices prosciutto, chopped
- 1 Tbsp olive oil or butter
Instructions
- Cook whole wheat macaroni according to package and set aside. While the macaroni is boiling, you can make your breadcrumbs.
- Heat olive oil or butter in a skillet over medium heat and add chopped prosciutto. Cook for about 3 minutes then add your panko bread crumbs and parmesan cheese. Stir together with a wooden spoon and continue to heat for another 2 minutes. You will notice the mixture become crispy, that’s when you know it’s done. Remove from pan and set aside.
- Drain your pasta once it’s done cooking and set aside. In a large pot add milk, cottage cheese, white cheddar cheese, dijon mustard and seasoning and cook over medium low, stirring with a wooden spoon until mixture comes together. Add in your whole weat macaroni and stir until completely combine.
- Top with proscuitto breadcrumbs and eat up!
Notes
- For the cheese I used a mix of both white cheddar and jack cheese, which worked great! One or the other should work just as good too.
- Makes about 4 servings