- 1/2 cup fat-free milk
- 1 cup 1% cottage cheese
- 1/4 cup finely chopped onion
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- pepper to taste
- 3 cups cooked elbow macaroni
- 1/2 cup shredded reduced-fat Cheddar cheese, divided
- In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
- Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.