• Cooking Time: 35
• Servings: 6
• 4 cups cooked elbow macaroni (about 2 cups uncooked)
• 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
• 1 cup 1% low-fat cottage cheese
• 3/4 cup nonfat sour cream
• 1/2 cup skim milk
• 2 tablespoons grated fresh onion
• 1 1/2 teaspoons reduced-calorie stick margarine, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg, lightly beaten
• Vegetable cooking spray
• 1/4 cup dry breadcrumbs
• 1 tablespoon reduced-calorie stick margarine, melted
• 1/4 teaspoon paprika
• Fresh oregano sprigs

1. Preparation
2. Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.
3. Yield
4. 6 servings (serving size: 1 cup)
5. Nutritional Information
6. CALORIES 356(28% from fat); FAT 11.2g (sat 5.2g,mono 3.3g,poly 1.4g); PROTEIN 24.9g; CHOLESTEROL 63mg; CALCIUM 402mg; SODIUM 724mg; FIBER 1.2g; IRON 2mg; CARBOHYDRATE 37.5g

This is a lower fat version I got from the internet and then modified it to make it a bit healthier. Tried several different things including: using wheat pasta, not doing the butter/bread crumb topping (or only putting it on DH's part), fat free cottage cheese (and a nice tip, stick the cottage cheese in a food processor before mixing it in so you don't have the chunks, especially if you're giving it to picky eaters), use less margarine and more milk, use 2 egg whites instead of a whole egg. Good luck! Nutritional Information: CALORIES 356(28% from fat); FAT 11.2g (sat 5.2g,mono 3.3g,poly 1.4g); PROTEIN 24.9g; CHOLESTEROL 63mg; CALCIUM 402mg; SODIUM 724mg; FIBER 1.2g; IRON 2mg; CARBOHYDRATE 37.5g