Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  elbow or other small macaroni
  1         tablespoon  unsalted margarine
  1           teaspoon  dried marjoram -- crumbled
     1/2      teaspoon  dried thyme -- crumbled
  1              pinch  ground nutmeg
  1              pinch  paprika
  3        tablespoons  flour
  2               cups  skim milk
  1         tablespoon  dijon or spicy brown mustard
     1/2           cup  grated parmesan cheese -- divided
  1                cup  low fat cottage cheese

Preparation:

Heat oven to 350 degrees. Cook macaroni according to package directions omitting salt; drain and set aside. Meanwhile, melt margarine in a small, heavy saucepan over moderate heat; add the spices; cook, stirring, 1 minute. Remove from heat; set aside. In a small bowl whisk flour with 1/4 cup of the milk. Add another 1/4 cup milk and whisk until blended. Pour mixture into saucepan with margarine, set over moderate heat and add remaining milk in a steady stream, whisking constantly, for 2 minutes or until slightly thickened. Remove from heat and stir in mustard and all but 2 tablespoons of the parmesan cheese. Stir sauce into macaroni and mix well. ADd cottage cheese; mix well. Spoon into ungreases 8 x 8 x 2 inch baking pan and sprinkle with remaining parmesan. Bake, uncovered, 30 minutes or until bubbly and golden. Serve.

Nutritional Information:

136 Calories (kcal); 6g Total Fat; (40% calories from fat); 9g Protein; 11g Carbohydrate; 10mg Cholesterol; 250mg Sodium