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.