Recipe: Best Macaroni and Cheese (low fat)

Best Macaroni and Cheese (low fat)
Source: Chef Diane J. from Anne Fletcher's 'Eating Thin for Life')

7 ounces (about 1 3/4 cups) dried macaroni
2 cups shredded reduced-fat sharp Cheddar
cheese (8 ounces)
1/2 cup finely chopped onion
3 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1 3/4 cups nonfat cottage cheese
1/2 cup evaporated skim milk
2 teaspoons Dijon-style mustard
2 tablespoons bacon bits
1/3 cup unseasoned bread crumbs
3 tablespoons shredded Parmesan cheese

In a large pot of boiling water, cook macaroni according to package directions, until tender but firm, about 8 minutes. Drain. Preheat oven to 350 degrees F.

Spray a 2-quart casserole with non-stick cooking spray; set aside. In a large bowl, gently combine cooked macaroni, Cheddar cheese, onion, parsley and pepper.

In a blender or food processor, combine cottage cheese, milk and mustard. Process until smooth. Pour over macaroni mixture and mix thoroughly. Turn into prepared casserole.

In a small bowl, blend bacon bits, bread crumbs and Parmesan. Sprinkle over top of macaroni.

Bake, uncovered, for 20 to 25 minutes, or until hot in center. Serve hot.