Pasta: Macaroni Cheese 34 by Recipe Cottage

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	Macaroni Cheese 34

		Best Macaroni and Cheese 7 ounces (about 1 3/4 cups) dried macaroni 2 cups shredded reduced-fat sharp Cheddar cheese (8 ounces) 1/2 cup finely chopped onion 3 tablespoons chopped fresh parsley 1/2 teaspoon freshly ground black pepper 1 3/4 cups nonfat cottage cheese 1/2 cup evaporated skim milk 2 teaspoons Dijon-style mustard 2 tablespoons bacon bits 1/3 cup unseasoned bread crumbs 3 tablespoons shredded Parmesan cheese In a large pot of boiling water, cook macaroni according to package directions, until tender but firm, about 8 minutes. Drain. Preheat over to 350 degrees F. Spray a 2-quart casserole with non-stick cooking spray; set aside. In a large bowl, gently combine cooked macaroni, Cheddar cheese, onion, parsley and pepper. In a blender or food processor, combine cottage cheese, milk and mustard. Process until smooth. Pour over macaroni mixture and mix thoroughly. Turn into prepared casserole. In a small bowl, blend bacon bits, bread crumbs and Parmesan. Sprinkle over top of macaroni. Bake, uncovered, for 20 to 25 minutes, or until hot in center. Serve hot.