This sounds very similar to my favorite almost-fat-free macaroni and cheese recipe to which I add spinach:
1 pound macaroni (any shape) - cooked and drained
16 oz fat free sour cream
16 oz fat free cottage cheese
2 10-oz bars of reduced-fat cheddar cheese, shredded finely
2 10-oz packages of frozen spinach, thawed and squeezed dry or a 1 lb. package of fresh spinach, torn into small pieces
1/4 cup dried breadcrumbs
Cook macaroni and drain well. Set aside. Combine sour cream, cottage cheese and finely shredded cheddar and mix well. Mixing well is a key to success with this recipe. Add chopped/torn spinach and mix well again. Add cooked macaroni and mix very well again. Sprinkle bread crumbs over top.
put into a 13x9 pan coated with nonstick spray. Bake at 350 covered with foil for an hour. Take off foil and bake another 15 minutes.
This is really a wonderful recipe that does not taste almost fat free. I've brought it to pot lucks at work and everyone loves it.
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