From Virginia Wiedemann:  "Here's how you can use the other half of the large container of cottage cheese that you have left over...."

First Prize Macaroni & Cheese

8 oz. whole wheat pasta elbows, shells or penne
1 1/2 C. low-fat cottage cheese
3 Tbsp. powdered cheddar cheese (*Note)
3/4 C. no-fat sour cream
1 can evaporated skim (no-fat) milk
1 C. shredded low fat sharp or veggie cheddar
2 egg whites & 1 whole egg
2 Tbsp. grated fresh onion
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. ground white pepper
3 Tbsp. freshly grated parmesan cheese
sweet Hungarian paprika

Cook and drain the pasta according to package directions.  Preheat oven to 350° F.  Spray a 2-quart casserole with cooking spray. 

In a food processor blend cottage cheese, eggs, powdered cheese & sour cream.  Transfer to a bowl and add everything except the macaroni and paprika.  Mix.  Stir in macaroni.  Correct for salt and pepper. Pour into a casserole & sprinkle top with paprika.

Put baking pan  in the oven; pour in 1" of boiling water.  Set casserole inside this pan.  (Yes, it's like making a custard, but if you don't do this, it won't win the blue ribbon!)   Bake covered for 30 minutes, then uncover and bake until done -- about another 30 minutes. Test with a clean butter knife for "doneness".  If it comes out coated, cook some more.

* NOTE: If you don't have powdered cheese add an extra 1/2 c. sharp cheddar.