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HEALTHY MACARONI AND CHEESE

If there was an M&C contest, this would win first prize!

8 oz. cooked & drained whole wheat
      pasta elbows or shells or penne
1 1/2 c. low-fat cottage cheese
3 T. powdered cheddar cheese**
3/4 c. no fat sour cream
1 can evaporated skim (no fat) milk
1 c. shredded low fat sharp cheddar
    (or veggie cheddar cheese)
salt and freshly ground pepper to taste

2 egg whites & 1 whole egg
2 Tbsp. grated fresh onion
1 tsp. Worchestershire sauce
1 tsp. dry mustard
1/4 tsp. ground white pepper
3 Tbsp. Fresh grated parmesan cheese
Sweet Hungarian paprika

1.  Preheat oven to 350 degrees and spray 2 quart casserole.
2.  In food processor blend cottage cheese, eggs, powdered cheese & sour cream.
3.  Transfer to bowl and add all but macaroni and paprika.
4.  Stir in macaroni.  Correct for salt and pepper.  Sprinkle top with paprika.
5.  Put baking pan with 1" of boiling water in oven.  Set casserole inside this pan.      Yes, it's like making a custard, but if you don't do this it won't win the blue ribbon!
6.  Bake covered for 30 minutes, then uncover and bake until done -- about another 30 minutes.  Test with a clean butter knife for "doneness".

SERVES 4 as a main course.

**NOTE:  If you can't find powdered cheese add an extra 1/2 c. sharp cheddar.  Or, you can use 4 oz. low fat Velveeta OR 2 oz. feta cheese, depending on your individual taste preferences.

Some people use macaroni and cheese for a side dish or vegetable, but this is so good you'll want it for your main course!

Try my HERBED CARROTS or CHINESE BEET SALAD with this main course, and for dessert try my LEMON LOVERS CAKE.

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