Easy Baked Macaroni And Cheese
|Elbow macaroni/Other small macaroni||6 Ounce|
|Unsalted margarine||1 Tablespoon|
|Dried marjoram||1 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Ground nutmeg||1 Pinch|
|Skim milk||2 Cup (32 tbs)|
|Dijon mustard/Spicy brown mustard||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Low fat cottage cheese||1 Cup (16 tbs)|
Preheat the oven to 350°F.
Cook the macaroni according to package directions, omitting the salt; rinse with cold water and drain well.
Meanwhile, melt the margarine in a small heavy saucepan over moderate heat; add the marjoram, thyme, nutmeg, and paprika, and cook, stirring, for 1 minute.
Remove from the heat and set aside.
In a small bowl, whisk the flour with 1/4 cup of the milk.
Add another 1/4 cup milk and whisk until blended.
Pour the mixture into the saucepan with the margarine and herbs, set over moderate heat, and add the rest of the milk in a steady stream, whisking constantly.
Bring to a simmer and cook, stirring constantly, for 2 minutes or until slightly thickened.
Remove from the heat and stir in the mustard and all but 2 tablespoons of the Parmesan cheese.
Stir the sauce into the macaroni and mix well.
Add the cottage cheese and mix well again.
Spoon into an ungreased 8"x 8"x 2" baking pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake, uncovered, for 30 minutes or until bubbly and golden.