Creamy Macaroni 'n Cheese
From "Light & Tasty" magazine,
Premier Issue 2001

1/3 cup finely chopped onion
3-1/2 cups cooked elbow macaroni
1-3/4 cups shredded reduced-fat cheddar cheese
2 tbsp. Minced fresh parsley
1/2 cup fat-free evaporated milk
1-3/4 cups 2% cottage cheese
1 teaspoon Dijon mustard
1/2 tsp. Salt
1/4 tsp. Pepper

In a microwave-safe bowl, cover and microwave onion on high for 2
minutes or until tender; drain.  Add the macaroni, cheddar cheese
and parsley.  In a blender or food processor, combine the milk,
cottage cheese, mustard, salt and pepper; cover and process until
smooth.  Stir into macaroni mixture.  Pour into a 1-1/2-quart baking
dish coated with nonstick cooking spray.  Bake, uncovered, at 350
degrees for 20-25 minutes or until lightly browned.  Yield:  8 servings.

Nutritional Analysis:  One serving (2/3 cup) equals 229 calories, 6 g. fat,
19 mg. Cholesterol, 491 mg. Sodium, 24 g. carbohydrates, 1 g. fiber, 20 g.
protein.  Exchanges:  2 starch, 1/2 lean meat.