Baked Macaroni and Cheese
Source: "Reader's Digest Great Recipes for Good Health"
Serving Size: 4

6 ounces elbow or other small macaroni
1 tablespoon unsalted margarine
1 teaspoon dried marjoram -- crumbled
1/2 teaspoon dried thyme -- crumbled
Pinch ground nutmeg
Pinch paprika
3 tablespoons flour
2 cups skim milk
1 tablespoon Dijon or spicy brown mustard
1/2 cup grated Parmesan cheese
1 cup low-fat cottage cheese

Preheat the oven to 350: F. Cook the macaroni according to package directions, omitting the salt; rinse with cold water and drain well.

Meanwhile, melt the margarine in a small heavy saucepan over moderate heat; add the marjoram, thyme, nutmeg, and paprika, and cook, stirring, for 1 minute. Remove from the heat and set aside.

In a small bowl, whisk the flour with 1/4 cup of the milk. Add another 1/4 cup milk and whisk until blended. Pour the mixture into the saucepan with the margarine and the herbs, set over moderate heat, and add the rest of the milk in a steady stream, whisking constantly. Bring to a simmer and cook, stirring constantly, for 2 minutes or until slightly thickened. Remove from the heat and stir in the mustard and all but 2 tablespoons of the Parmesan cheese.

Stir the sauce into the macaroni and mix well. Add the cottage cheese and mix well again. Spoon into an ungreased 8 x 8 x 2-inch baking pan and sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake, uncovered, for 30 minutes or until bubbly and golden.