3 c. macaroni
1/2 c. chopped onions
1 c. freeze-dried mushrooms
1 c. lowfat cottage cheese
1 c. lowfat Colby cheese, shredded
1 c. lowfat Monterey Jack cheese, shredded
1 c. lowfat Mozzarella cheese, shredded
1 c. lowfat Cheddar cheese, shredded
1/8 c. vegetable flakes
1/8 c. Mrs. Dash "Table Blend"
1/2 c. seasoned bread crumbs
2 tbsp. garlic powder
2 tbsp. onion powder
1/2 stick "I Can't Believe It's Not Butter"
1 pkg. Good Seasons Italian dressing mix
1 to 1 1/2 c. Lactaid milk

Or 4 oz. canned slices, stems or pieces, thoroughly drained.

Bring 6-8 cups of water to a rapid boil. Add 1 tablespoon cooking oil, pinch of salt, onion, mushrooms and macaroni. Return to boil, stirring frequently for 5 to 7 minutes. Drain.

Pour in large mixing bowl, add shredded cheeses, cottage cheese, butter, and dry ingredients. Mix thoroughly, slowly adding milk and eggs. Pour half of mixture into 9 1/2 x 13 inch glass baking dish. Top with half of the slices of cheese, alternating flavors. Cover with remaining mixture. Top with remaining slices of cheese.

Bake at 350 degrees for 25-30 minutes or until solid and top layers of cheese have melted. Let sit 5-10 minutes before serving.