Creamy Macaroni 'n' Cheese


* 1/3 cup finely chopped onion

* 3-1/2 cups cooked elbow macaroni

* 1-3/4 cups shredded reduced-fat cheddar cheese

* 2 tablespoons minced fresh parsley

* 1/2 cup fat-free evaporated milk

* 1-3/4 cups 2% cottage cheese

* 1 teaspoon Dijon mustard

* 1/2 teaspoon salt

* 1/4 teaspoon pepper


* In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside.

* In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture.

* Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 8 servings.