6 oz. elbow macaroni
1 tbsp. butter
1 tsp. dried marjoram
1/2 tsp. dried thyme
Pinch of ground nutmeg
Pinch of paprika
3 tbsp. flour
2 c. skim milk
1 tbsp. Dijon mustard
1/2 c. grated Parmesan cheese
1 c. low fat cottage cheese

Preheat the oven to 350 degrees. Cook the macaroni according to package directions, omitting the salt. Rinse with cold water and drain well.

Meanwhile, melt the butter in a small, heavy saucepan over moderate heat. Add the marjoram, thyme, nutmeg and paprika and cook, stirring, for 1 minute. Remove from heat and set aside.

In a small bowl whisk the flour with 1/4 cup of the milk. Add another 1/4 cup milk and whisk until blended. Pour the mixture into the saucepan with the butter and herbs; set over moderate heat and add the rest of the milk in a steady stream, whisking constantly.

Bring to a simmer and cook, stirring constantly, for 2 minutes or until slightly thickened. Remove from the heat and stir in the mustard and all but 2 tablespoon of the Parmesan cheese. Stir the sauce into the macaroni and mix well.

Add the cottage cheese and mix well again. Spoon the mixture into an ungreased 8x8x2-inch baking pan and sprinkle with the remaining cheese. Bake uncovered for 30 minutes until golden and bubbly. Serves 4.