Ingredients:
1/3 cup finely chopped onions
3 1/2 cups cooked elbow macaroni
1 3/4 cups shredded low-fat cheddar cheese
2 teaspoons minced fresh parsley
1/2 cup fat-free evaporated milk
1 3/4 cups 2% fat cottage cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper ( fresh ground makes it really good)
Directions:
In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain.
You could just caramelize the onions in a skillet on the stove top if you don’t want to stink up the microwave.
Add the macaroni, cheddar cheese and parsley.
In a bowl mix the milk, cottage cheese, mustard, salt, and pepper.
Mix until it is well combined and somewhat smooth.
Stir into macaroni mixture.
Pour into a 1 1/2 quart casserole coated with nonstick cooking spray.
Bake, uncovered at 350 F for 20- 25 minutes or until lightly- browned.
Burnt cheese bits are good.
Servings: 8
Time preparation: 30 min.
Time total: 55 min.