Ingredients
1/3 cup finely chopped onion3-1/2 cups cooked elbow macaroni1-3/4 cups shredded reduced-fat cheddar cheese2 tablespoons minced fresh parsley1/2 cup fat-free evaporated milk1-3/4 cups 2% cottage cheese1 teaspoon Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside.
In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture.
Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.
