US Med Voice

US Med


Vol. 4, No. 7 | July 2012




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Recipe: Mac and Cheese
Low Caloric & Diabetic Friendly Recipe

US MED's Diabetic Recipe


  • 3/4 cup evaporated fat-free milk
  • 1 cup low-fat cottage cheese
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup low-fat cheddar cheese
  • 1/2 tsp nutmeg
  • fresh ground pepper and salt to taste
  • 1 lb cooked elbow macaroni
  • 1 Tbsp Parmesan cheese
  • 1 Tbsp dry bread crumbs

Total Servings: 6
Serving size: 1 cup

2 Starch
1 Very Lean Meat

Calories: 203
Total Fat: 3 g
Cholesterol: 14 mg
Sodium: 331 mg
Carbohydrate: 28 g
Protein: 16 g



  • Preheat the oven to 350 degrees. Heat the milk in a saucepan over low heat. Add the cheeses until they melt, stirring constantly.
  • Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Add the cooked pasta to the cheese sauce and mix well.
  • Pour the mixture into a 2-quart casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake the casserole for 15-20 minutes until bubbly and the top is browned.



This recipe is an excerpt from "Diabetic Mealsin 30 Minutes or Less". US MED is America's choice for home delivery of quality medical supplies and medications. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your gift to be the diabetic cookbook and we will put it out in the mail to you immediately.

CPAP Supplies at No Cost to you!

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This eNewsletter is a service of United States Medical Supply, Inc. The information provided here is obtained from a number of sources and is designed to support but not replace the relationship that exists between a patient/reader and their doctor, diabetes specialist, or health-care worker. Medical advice is NOT provided and readers are advised to contact their doctor, diabetes specialist, or health-care worker if they have any questions about the information presented here, concerns about individual health matters, or the management of their diabetes.

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