This is a yummy version of mac and cheese. The family loved it.
1 Tbsp margarine
3 Tbsp flour
2 C. skim milk
3/4 to 1 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp ground nutmeg
1/8 tsp paprika
1 Tbsp Dijon mustard
1/2 C. grated Parmesan cheese, divided
1 pk. (7 ounces) elbow macaroni, cooked and drained
1 C. low-fat cottage cheese
In a large saucepan, melt margarine. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add the marjoram, thyme, nutmeg and paprika; stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. Pour into and 8 in square baking dish coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake uncovered at 350* for 30 minutes or until golden brown. Yield: 4 servings
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