Cut the Fat Mac & Cheese

This Macaroni and Cheese bake is a bit different. A few things are changed up to reduce the fat content. A bit more work but you can enjoy your Mac & Cheese with less guilt.
NEED:
8 ounces whole grain elbow macaroni
1 tablespoon all purpose flour
1 cup fat free milk ( divided)
1 cup grated extra sharp cheddar cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/8 teaspoon ground chili pepper
1 1/2 cups 2% cottage cheese
3 tablespoons unseasoned breadcrumbs
1 teaspoon olive oil
3 tablespoons grated Parmesan cheese

Cook noodles, drain and set aside.
In small bowl, whisk together flour and 2 tablespoons of the milk. In large saucepan, heat the remaining milk over medium heat until steaming. Gradually whisk a few tablespoons of the hot milk inot the milk-flour mix. Slowly, pour the flour-milk mix into the hot milk. Continue to heat, stirring constantly, until the sauce is smooth and slightly thickened. Cook approximately one minute. Remove from heat and stir in cheddar cheese, mustard, salt, pepper, chili pepper and nutmeg. Set aside.
With whisk, blend the cottage cheese until it is smooth. Stir cottage cheese into the sauce mix. Stir in the noodles and pour into a sprayed or greased 8 or 9 inch baking dish.
Mix together the breadcrumbs, olive oil and Parmesan cheese and sprinkle over the noodle mixture.
Oven at 375 degrees. Bake 40 to 45 minutes or until brown on top and bubbling.

Enjoy!