Reduced-Fat Macaroni & Cheese -

16 oz Cottage cheese, low-fat 1%

2 c Skim milk

4 oz Cheese, sharp cheddar shred

1 t Salt

1/4 t Pepper, ground black

1/4 t Nutmeg ground

1/4 c Cheese, parmesan grated "They'll never know we sneaked out

10 grams of fat per serving because this macaroni and cheese is as good as - even BETTER than - the old-favorite recipe." Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water;

2. Preheat oven to

375 degrees F. Spray shallow, broiler-safe,

2 1/2-quart casserole with nonstick cooking spray.

3. In food processor with knife blade attached, blend cottage cheese until smooth. (Or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.)

4. In 2-quart saucepan, mix flour with

1/4 cup milk until smooth.

5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered,

20 minutes.

6. Remove casserole from oven. Turn oven control to broil. Sprinkle Parmesan cheese on top of macaroni mixture.

7. Place casserole in broiler at closest position to source of heat; broil

2 to 3 minutes until top is golden brown. This recipe which I've made and enjoyed, comes from the September

1995 issue of Good Housekeeping.