Low-Fat Creamy Macaroni & Cheese

• 2 cups elbow macaroni
• 4 ounces reduced-fat monterey jack cheese, shredded
• 1 cup nonfat cottage cheese
• 3/4 cup nonfat sour cream
• 1/3 cup skim milk
• 1/4 cup onion, chopped
• 1 egg white, lightly beaten
• 1 tablespoon light margarine, melted
• 1 tablespoon cheese-flavored granule
• 1 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1 pinch red pepper, ground
• 2 tablespoons reduced-fat butter-flavored cracker crumbs
• 1/2 teaspoon paprika

1. Coat a two-quart casserole dish with non-stick spray.
2. Cook macaroni according to package directions.
3. Drain macaroni, reserving two tablespoons cooking water.
4. Toss macaroni with reserved cooking water, cheeses, sour cream, milk, onions, egg white, margarine, cheese-flavored granules, mustard and peppers until well combined.
5. Spoon into casserole dish.
6. Sprinkle with cracker crumbs and paprika.
7. Cover.
8. Bake casserole at 350 degrees for 25 minutes.
9. Uncover and bake until golden brown an d bubbly, about five minutes.

elbow macaroni, cheese, cheese, nonfat sour cream, milk, onion, egg, light margarine, granule, mustard, black pepper, red pepper, butter, paprika

Taken from www.food.com/recipe/low-fat-creamy-macaroni-cheese-2553 (may not work)