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Print this Recipe    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.

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