Ingredients

• 3 1/2 cups macaroni, cooked and drained
• 3 tablespoons grated Parmesan cheese
• 1 3/4 cups low-fat sharp Cheddar cheese, shredded
• 1/2 cups salsa
• 1/2 cups onion, finely chopped
• 1 teaspoon fajita seasoning
• 3 tablespoons chopped parsley
• Salt and pepper
• 1 3/4 cups low-fat cottage cheese
• 1/2 cups evaporated skim milk
• 2 teaspoons Dijon-style mustard
• 1 slice bread, crumbled

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine cooked macaroni, cheddar cheese, onion, and parsley.

In a blender or food processor, combine cottage cheese, milk, and mustard. Process until smooth. Mix in salsa and fajita seasoning and pour over macaroni mixture. Mix thoroughly. Add salt and pepper to taste.

Coat a 2-quart casserole dish with nonstick cooking spray and place macaroni mixture into dish. Sprinkle breadcrumbs and Parmesan cheese over casserole. Bake for 20 minutes.

Yield: 8 servings

Calories: 200 Total fat: 4g

Compare with regular macaroni and cheese, which is 900 calories and 23g of fat!