Cheese sauce for mac & cheese?

i made a mac and cheese sauce once with cottage cheese... blended it up and added some shredded cheddar to it then mixed with hot cooked pasta.
EDITED to add recipe:
Note this only makes one serving..

1/2 cup low fat cottage cheese
1 Tbl 1% milk
1 tsp chopped fresh parsley
pinch of each: garlic powder, onion powder, salt
2 oz cooked pasta
3 Tbl shredded cheddar cheese
2 tsp parmesan cheese
1/3 cup sliced carrots
1/3 cup petite green peas

blend cottage cheese with milk until smooth. transfer to a bowl and add spices and pasta, mix well. spray a baking dish with nonstick vegetable spray and put have the noodle mix in. top with 1 Tbl cheddar. add remaning pasta mix and top with the rest of the cheddar, and the parmesan cheese. bake uncovered for 35 minutes. steam peas and carrots together and combine with mac and cheese.

calories 475 fat 11g sodium 1149 protein 32g fiber 6g carbs 60g

I know this isn't exactly what you're asking, but I'm addicted to Amy's frozen gluten-free mac and cheese If you're looking for something quick and tasty, it's awesome (400 calories).

I make this for myself and my two year old all the time and she loves it!

Start with a rue ... depending on your dish size (this freezes well so I make large quantities so apologize for not having real measurements - I've been making this cheese sauce for over 10 years now and a pinch of this and that is my recipe...) so start with a rue: melt butter over medium-low heat (you can use olive oil instead)
- while butter is melting at diced sweet onion about 1/4 of a cup or less.
- press one/two/three/four cloves of fresh garlic in - cold and flu season is here and I'm big fan of garlic for curing everything
- once butter is melted and onions/garlic are softened add 1 TBSP of white, all purpose flour and whisk the butter and flour together
- immediately pour one cup of 2% milk into pot and whisk whisk whisk so that your flour/butter doesn't clump. Depending on what % milk you use thickening of the sauce will take longer etc
- continue whisking

while this is all going on steam about 3 cups of califlower - frozen or fresh doesn't matter, once the califlower is fully cooked puree the califlower and set aside

- shred about 2 cups of old cheddar cheese - the sharper/older the cheese the more flavor with less!
- once your milk is thickened slowly add in the cheddar and stir until it is completely melted
- add your califlower, remove from heat,and stir! Use pepper and poultrey seasoning or any herbs you have available - basil, oregano etc

Pour over noodles and serve or freeze!

I know the recipe and process sounds a little rough around the edges but it's a crowd pleaser and no one can taste the califlower

Try this recipe (leave out the breadcrumbs for gluten free obv!) It's lush, and lots of good veggies in there I calculated cals on MFP based on 4 adults sharing, and it's about 600kcal/portion

http://www.101cookbooks.com/archives/broccolibasil-mac-and-cheese-recipe.html

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