Oh sure, it is macaroni and cheese but all I had on hand was tiny bow ties 😉 This came together quickly and by the time I had it baked, a bowl of broccoli was steamed to go with it.
Be sure to under cook your pasta by a minute or so, it will continue to cook as the dish bakes.
Baked Pasta and Cheese
1 lb. small pasta
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 cups low-fat dairy milk
1 tsp paprika
8-ounces grated Tillamook cheddar cheese
1/2 cup low-fat cottage cheese
freshly ground black pepper
1 cup fresh bread crumbs
1/4 cup fresh grated Parmesan cheese
1 Tbsp extra virgin olive oil
1 Tbsp dried parsley
Heat your oven to 350°. Spray a ovenproof 9×13″ baking dish with cooking spray.
Using a mini food chopper run fresh bread slices through until you have nice crumbs (it will take 1 to 2 pieces depending on size of bread). Mix the crumbs, the olive oil, Parmesan cheese and parsley in a small bowl and set aside.
Bring a large pot of water to a boil and cook pasta for 1 minute less than on pasta package. Drain.
Meanwhile, in a medium saucepan over medium heat melt the butter, whisk in the flour and let cook for a couple minutes. Whisk in the milk till all lumps are gone. Let come to a simmer, whisking often, until it has thickened nicely. Add in the paprika, cheddar cheese and cottage cheese. Add black pepper to taste and salt, if desired.
Toss the hot cooked pasta with the sauce and pour into the prepared baking dish. Sprinkle the crumbs on top evenly. Bake for 30 minutes uncovered.
Serves 4 to 6 depending on appetite.