""I wanted to make macaroni and cheese that tasted good but didn't add on pounds," writes Ruth Ann Stoy of Newport, Michigan. "I think I've done it!"..."
INGREDIENTS
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1/2 cup fat-free milk
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1 cup (8 ounces) 1% cottage cheese
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1/4 cup finely chopped onion
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2 tablespoons grated Parmesan cheese
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1/4 teaspoon salt
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Pepper to taste
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3 cups cooked elbow macaroni
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1/2 cup shredded reduced-fat cheddar cheese, divided