MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Reduced-Fat Macaroni & Cheese
  Categories: Main dish
       Yield: 4 servings
  
  
   8 oz Macaroni, elbow twists 16 oz Cottage cheese, low-fat 1% 2 T
   Flour, all-purpose 2 c Skim milk 4 oz Cheese, sharp cheddar shred 1 t
   Salt 1/4 t Pepper, ground black 1/4 t Nutmeg ground 1/4 c Cheese,
   parmesan grated
   
   “They'll never know we sneaked out 10 grams of fat per serving
   because this macaroni and cheese is as good as - even BETTER than -
   the old-favorite recipe.”
   
   Beginning about 45 minutes before serving:
   
   1.  Prepare macaroni as label directs but do not add salt to water;
   drain. 2.  Preheat oven to 375 degrees F.  Spray shallow,
   broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3.
   In food processor with knife blade attached, blend cottage cheese
   until smooth. (Or, in blender at high speed, blend cottage cheese
   with 1/4 cup of the milk called for in recipe, for easier blending.)
   4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth.
   Slowly stir in remaining cups milk until blended. Cook over medium
   heat until mixture just boils and thickens slightly, stirring
   frequently. Remove saucepan from heat; stir in cottage cheese,
   Cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole;
   cover with cheese sauce.  Bake, uncovered, 20 minutes. 6. Remove
   casserole from oven.  Turn oven control to broil.  Sprinkle Parmesan
   cheese on top of macaroni mixture. 7. Place casserole in broiler at
   closest position to source of heat; broil 2 to 3 minutes until top is
   golden brown.
   
   This recipe which I've made and enjoyed, comes from the September 1995
   issue of Good Housekeeping.
  
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