Creamy Macaroni 'n' Cheese

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.

• Ready In: 55 mins
• Serves: 8

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)

Directions

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.