Creamy Macaroni 'n' Cheese

Description: A remade comfort dish. Easy to adjust to anyone's dietary needs. A teaspoon of cumin in the cheese mixture makes for a tangier mac and cheese if you want a different taste.

Ingredients:

• 1/3 cup finely chopped onion
• 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)

Steps:

1. In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain.
2. You could just caramelize the onions in a skillet on the stove top if you don't want to stink up the microwave.
3. Add the macaroni, cheddar cheese and parsley.
4. In a bowl mix the milk, cottage cheese, mustard, salt, and pepper.
5. Mix until it is well combined and somewhat smooth.
6. Stir into macaroni mixture.
7. Pour into a 1 1/2 quart casserole coated with nonstick cooking spray.
8. Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned.
9. Burnt cheese bits are good.